Sloppy Joes!
We love looking over the pond for inspiration and they don’t get much better than Sloppy Joes.
Better still, we love veganising our favourite foods and this burger is the real deal.
Tangy, filling and super tasty, our vegan Sloppy Joes are a total treat. We’re absolutely chuffed with how these have turned out and there’s no doubt they’ll be a regular fixture for dinner the So Vegan HQ.
Traditionally, Sloppy Joes are served without additional toppings, but we didn’t want to stop there!
Our simple coleslaw recipe brings a lovely crunch, while the vegan mayo matches perfectly with the rich tomato sauce.
Oh, and don’t forget our debut cookbook So Vegan in 5 is out now!
The book features over 100 super simple 5-ingredient recipes, making it easier than ever before to cook delicious vegan food.
Enjoy!
Roxy & Ben aka So Vegan
Vegan Sloppy Joes 😍
Posted by So Vegan on Monday, 31 December 2018
Sloppy Joes
Print ThisIngredients
olive oil, for frying
- 2 onions
- 6 garlic cloves
- 600g / 21oz cauliflower, leaves removed
- 2 tsp smoked paprika
- 1/4 tsp chilli powder
- 1 tbsp cajun seasoning
- 600g / 21oz passata
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- salt and pepper
For the coleslaw:
- 100g / 3.5oz carrots
- 100g / 3.5oz red cabbage
- 100g / 3.5oz white cabbage
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- salt and pepper
Serve with:
- 6 burger buns
- salad leaves
- vegan mayonnaise
Instructions
- Start by making the coleslaw. Coarsely grate the carrot and add it to a mixing bowl. Thinly slice the red cabbage and white cabbage, then add it to the same 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.
- Add a little olive oil to a large pan on a medium heat. While the oil is getting hot, peel and dice the onion, then add them to the pan and fry for 7 minutes, stirring occasionally.
- Peel and dice the garlic, then add it to the pan and fry for 3 minutes, stirring occasionally.
- 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 evenly-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 (see video).
- 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.
- Next add the passata, Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar and generous pinches of salt and pepper. Stir everything to combine the ingredients, then simmer on low 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.
- Start preparing the burgers by first toasting the buns, then build each burger by adding salad leaves to the bottom 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 for the remaining burgers.
- Serve alongside the leftover coleslaw.
4 comments
What is passata? Is that what it’s named or is it
spaghetti sauce ?
Hey Lisa! Passata is tomato sauce. If you can’t find it, you can simply use tinned tomatoes.
Where is the video?
Hey! It should be above the recipe. Can you not see it?