Vegan Sloppy Joes

Tangy, filling and super tasty, our vegan Sloppy Joes are a total treat.

Ingredients

-1 burgers+

Metric

Method

1. 1

   Start with the coleslaw. Put the carrot and red cabbage into a mixing bowl, along with the extra virgin olive oil, apple cider vinegar and generous pinches of salt and pepper. Mix everything together, then leave the coleslaw to one side.

   
2. 2

   Put a little olive oil into a large pan on a medium heat. When the oil is hot, add the onion and fry for 7 minutes, stirring occasionally.

   
3. 3

   Add the garlic and fry for 3 minutes, stirring occasionally.

   
4. 4

   Meanwhile, add the cauliflower to a food processor, tearing apart the florets into small pieces using your hands as you add them to the processor. This is important because you want the cauliflower to break down into even-sized pieces (slice any tough stalks into small pieces using a knife). Pulse the cauliflower half a dozen or so times until it breaks down into small pieces.

   
5. 5

   Add the cauliflower to the pan, along with the chilli powder, Cajun seasoning and smoked paprika. Give everything a good stir, then leave to fry for 10 minutes, stirring occasionally.

   
6. 6

   Next add the passata, Worcestershire sauce, brown sugar and generous pinches of salt and pepper. Stir everything to combine the ingredients, then simmer on a low heat for 20–25 minutes, stirring every now and then so it cooks evenly. The mixture should still be wet (sloppy), but reduced enough so it will hold in the burger.

   
7. 7

   Toast the buns, then build each burger by adding salad leaves to the bottom half of the bun, followed by a few spoonfuls of the Sloppy Joes mixture, a small handful of coleslaw and a generous spoonful of vegan mayonnaise. Top with the remaining half of the bun and repeat for the remaining burgers.

   
8. 8

   Serve the burgers alongside the leftover coleslaw.