Published: · Modified: by Jeni · This post may contain affiliate links ·
Vegan Mushroom and Eggplant Sloppy Joes are a spin on traditional sloppy joes.
Did you grow up eating sloppy joes? We had sloppy joes pretty often. They were a quick and easy meal that the whole family loved. To make a really quick dinner, my mom used the manwich sloppy joe sauce.
When I started cooking, I learned how easy it is to make your own homemade sauces. Whether you are making a pasta marina sauce or sloppy joes, I like taking a few extra minutes and make the sauce from scratch. The sauce for these Vegan Mushroom and Eggplant Sloppy Joes is easy to make.
To add depth of flavor to the sauce, I use a vegan worcestershire sauce. Many worcestershire sauces aren’t vegan; however there are a few vegan-friendly options. My top two are Annie’s and Edward and Sons.
I love cooking with beer and it adds a really nice flavor to the sauce. If you don’t drink alochol or don’t keep beer on hand, simply sub vegetable broth instead.
I usually make lentil based sloppy joes, but I wanted to create a vegetable heavy sloppy joe filling. I have been loving the combinations of mushrooms and eggplant together. Two of my favorite vegetables!
These Vegan Mushroom and Eggplant Sloppy Joes are a vegetarian spin on the classic sloppy joe.
Yield:
4 to 8 Servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
These Vegan Mushroom and Eggplant Sloppy Joes are a vegetarian spin on the classic sloppy joe. Vegan Mushroom and Eggplant Sloppy Joes Recipe Type: Entree Cuisine: Vegan Author: Jeni Hernandez Ingredients Instructions
Ingredients
- 2 Tablespoon Avocado Oil
- 1 Large Yellow Onion, diced
- 2 Garlic Cloves, minced
- 1 Red Bell Pepper, seeded and finely diced
- 1 Pound Cremini Mushrooms, finely diced
- 1 Small Globe Eggplant, diced
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- Salt and Pepper to taste
- ½ Cup Lager Beer
- 1 15 ounce Can Crushed Tomatoes or Tomato Sauce
- 2 teaspoon Maple Syrup, or to taste
- 1 Tablespoon Vegan Worcestershire Sauce
- Buns for serving
Instructions
- Prep all the vegetables.
- Heat the oil in a large deep sided skillet over medium high heat. Add the onion and cook 5 minutes, or until softened.
- Add the garlic and cook for 1 minute.
- Add the red bell pepper, diced mushrooms and eggplant. Cook for 10-12 minutes, or until the vegetables are caramelized. Season with salt and pepper.
- Add the tomato paste, chili powder, cumin, and smoked paprika and stir. Cook for 1 minute
- Add the beer, crushed tomatoes, maple syrup and Vegan Worcestershire Sauce.
- Stir and bring to a simmer.
- Once simmering, lower heat to low and cover. Cook 30-35 minutes.
- Taste and adjust seasonings if needed.
- Serve on a bun.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Leave a Reply