This is one of my standby dinners – it only takes minutes to whip all the ingredients into a pot and scoop the Sloppy Joe mixture onto a bun. Although it is a bit different than the Sloppy Joe’s many of us remember from childhood, it is just as tasty! Because there are veggies hidden in the Sloppy Joe mixture, this is a great recipe for picky kids. Also, while the recipe calls for the veggies to be minced, if you want to save time, throw them in the food processor with the shredder attachment and you will have similar results in half the time.
Mushroom & Veggie Sloppy Joes
1 Tablespoon oil
1 medium onion, finely minced
2 Tablespoons crushed garlic
1 red bell pepper, cored, seeded, finely minced
1 large carrot, finely minced
6 ounces crimini mushrooms, coarsely chopped
1 12 ounce package veggie beef crumbles
1 (6 ounce) can tomato paste
1 tablespoon Dijon mustard
1 Tablespoon balsamic vinegar
1 Tablespoon soy sauce
1/4 cup ketchup
3 Tablespoons fresh salsa (not chunky)
1/2 cup vegetable broth
1 package hamburger buns
1. In a medium skillet, heat oil and add onion and garlic, cooking for 3 minutes, or until fragrant. Add bell pepper and cook for 3 more minutes.
2. In a food processor, pulse mushrooms and carrots until a coarse, crumbly mixture forms. Add this and the veggie beef crumbles to the pan and cook until heated through, about 10 minutes.
3. In a small bowl add tomato paste, mustard, soy sauce, ketchup, and salsa. Mix together so that a thick sauce forms. When the vegetables in the skillet are cooked, pour the sauce on top and mix in. Add vegetable broth a little at a time to think out the sauce and finish off the Sloppy Joe mix. Spoon Sloppy Joe mix onto hamburger buns and serve.