Vegetable Sloppy Joe

Menu Part: 
Cuisine Type: 
4 servings

Vegetarians get their own Sloppy Joe with this tasty version of a classic. The sandwich features red bell peppers, jalapeño peppers and seitan.


11⁄3 tbsp. canned tomato paste
2 tsp. dark molasses
11⁄3 tsp. Grey Poupon
2 tsp. dark brown sugar
11⁄3 cups tomato sauce
11⁄3 tbsp. olive oil
102⁄3 oz. fresh portobello mushrooms
1 cup diced 1⁄2-in. yellow onions
11⁄3 tbsp. diced 1⁄2-in. red bell peppers
12⁄3 oz. diced 1⁄2-in. red bell peppers
11⁄3 tbsp. minced garlic cloves
11⁄3 tbsp. minced jalapeño peppers
1⁄2 tsp. kosher salt
102⁄3 oz. seitan
1⁄8 tsp. black ground pepper
4 4-in. whole-wheat hamburger buns
11⁄3 tbsp. olive oil


1. Whisk together first five ingredients and set aside.

2. In preheated skillet, drizzle olive oil. Add chopped mushrooms and cook for 3 minutes, stirring a few times. Add onions and peppers, and cook until onions become translucent, about 3 minutes. Add garlic, jalapeño and crumbled seitan and cook for 2 minutes, breaking up seitan and browning. Add salt and stir.

3. Add black pepper to tomato sauce. Stir. Add tomato sauce to mushroom mixture. When mixture starts to boil, lower heat and simmer, covered, for 20 minutes. Uncover and stir a few times, making sure it does not burn.

4. Brush bun with olive oil and toast lightly on flattop or grill. Portion 1 cup per roll.

Recipe by Norwalk Hospital, Connecticut (Morrison)

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