I hope you enjoyed my first-ever “wheat meat” creation yesterday! It got some fun buzz on Pinterest and I am hoping lots of you try the Cinnamon-Ginger Seitan! I’d love to hear what you think.
The three-day weekend gave me extra time to get creative in the kitchen. I had some beans cooking up in the pressure cooker so I thought I should make something else while puttering around the kitchen. I had some large portobello caps in the refrigerator, fresh-cooked quinoa cooling on the counter, and a whacky idea brewing.
I grew up eating Sloppy Joe’s at home and Maid-Rite sandwiches at the mall (you may know maid-rites as a “loose meat” sandwich). Since going vegetarian, I haven’t had either. Once I took a bite into this sandwich I was reminded of both — I guess it’s a hybrid!
Sloppy Sandwich Made Just Right
Keywords: vegan
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Ingredients (Makes 6 – 8 servings)
- 2 portobello mushroom caps, roughly chopped
- Half a large green pepper
- One quarter of a large red onion
- 1 teaspoon avocado oil
- 2 cloves garlic, minced
- 1/2 cup cooked quinoa (cooked in vegetable broth)
- 3/4 cup marinara sauce
- 1/4 teaspoon iodized sea salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon taco seasoning
- Whole wheat bun
- Sliced onion
- Yellow mustard
- Dill pickles
Instructions
- Pulse mushrooms, green pepper and the onion in a food processor (separately). You want each to be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.
- Heat oil in the skillet on medium-high heat and quickly saute the garlic.
- Add the mushroom,pepper and onion mix and saute on high heat for a few minutes.
- Add quinoa and saute, still on high heat, for a few more minutes.
- Add marinara sauce and spices and bring mixture to a boil. Stir frequently for 5 minutes.
- Reduce heat and simmer for 10 minutes.
- Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.
Enjoy!
***
Great news! You just keep giving! Thank you for supporting my effort to raise $730 for the Woodstock Farm Animal Sanctuary to celebrate 730 days (two years) of living a vegan lifestyle.
We are getting there! Once we achieve our goal, a donor has agreed to match the total by 50%. Thank you, thank you!
JL Fields 
Responses
I AM SO MAKING THIS!!! YUM!!!
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Let me know what you thin, Lee!
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Such a cool idea! I would love to try it with lentils too.
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I hear lentils are great for Sloppy Joe’s!
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This looks mighty tasty! I’ve been thinking about using quinoa as a meat substitute for a while – this will be the perfect opportunity!
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Thanks! And yes, there something about the quinoa texture and binding, that makes it work well.
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I’ve only used lentils and tempeh,i am going to make these this weekend! One question- what could i use instead of avacado oil?? Olive or canola??
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Yes! Use the oil of your choice – I’m addicted to avocado oil 🙂
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I have portobellos and most of these ingredients. Must.make.this.soon 🙂
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My omnivore husband loves them — he had two last night!
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that looks delish! Used my pressure cooker again last night and since you are the pressure cooker maven I wanted to tell you about my experience. I made garbanzo beans. I didn’t want them to over cook so I didn’t let them go as long as I did the last time I made them. I soaked for 8 hours, then pressure cooked for 8 minutes. When I tasted the beans, they were cooked but still a little hard for my taste and for the reason I made them–to make hummus. The resulting hummus was really, really dry and that was after adding a lot of water to it. Anyway, my questions are these: do you ever bring the pot of food back up to pressure and recook a food if it didn;t cook right the first time? and second, with all of your pressure cooking experience, have you been able to achieve reliable results? I am still in high failure mode!
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Hi Wendy. I only soak my chickpeas for 1 hour and then cook at pressure for 20 minutes. I allow for a natural release. If they are almost done, but not quite, I simmer, uncovered until done. But they are almost always just right. For humus I soak my chickpeas in water and baking soda for one hour and I saute onion and garlic in a little EVOO in the uncovered pressure cooker before adding the rinsed chickpeas and fresh water, covering and bringing to pressure — best. humus. ever.
I have made some beans in which the timing was off, they were very hard, and I covered the pressure cooker and brought them back up to pressure for five minutes or so. Hope this helps!
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[…] veggies; Monday: lentils, beans/greens/grains, spicy black and pinto beans, a loaf of bread, and sloppy joe’s) when I spied a package of pre-cut, peeled butternut squash that I purchased earlier in the week. […]
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Looks delish. I’m in. Making cashew cheese today with probiotics. First time trying. I know it’s off topic but thought I’d share. Happy Thursday! 🙂
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I love homemade cashew cheese! YUM!
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This sounds so delish and simple (which is key for me…). If you are looking for a fantastic lentil sloppy joe recipe, check out Dani Spies. This recipe has been a big hit with family and friends.
Wendy, keep plugging away with the pressure cooker and once you find the perfect timing, keep good notes. So far, I rely on the Lorna Sass book, Great Vegetarian Cooking under Pressure and so far, so good. I use the soaked, quick release method shortest time because I like my beans a little firm. Also, if my beans are not cooked enough I pop the lid back on and let them simmer, checking every 10 minutes.
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Thanks for the head’s up on the lentil sloppy joe’s!
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This looks so good! I’ve done lentils but must try this. I also make a pulled “pork” style sandwich using canned jackfruit (in brine) not the sweet one. There are several recipe versions but the easiest one is made in a crockpot with bbq sauce. YUM.
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I haven’t used jackfruit (or ever eaten it!) but have seen it popping up on food blogs lately. I have to look into this mysterious food!
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It’s kinda bland on it’s own. The great thing about it though is the texture. Very meat like and combined with the bbq seasonings, it makes a great sandwich. No meat, no grease.. just good flavor. Hope you try it sometime.
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That looks delicious! But I’m a little scared by how much it actually resembles meat…
I think I can get over it.
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Ha! True, but texture and taste aren’t even close! Honest!
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GENIUS!!!!!!
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Thank you! I hope you try it! It’s a new favorite!
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[…] (Tofu Scramble & Sausage, White Beans & Rice, and Pepperoni Pizza). Also on Wednesday, my Sloppy Sandwich Made Just Right made the DailyHealth Buzz “Grab a Sandwich” Top […]
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