Vegan Sloppy Joe 27 February, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Sloppy Joe is a hearty burger dish that enjoys great popularity in America. My vegan Sloppy Joe consists of minced soy, tomato sauce and spices and is served on brioche buns. The name Sloppy Joe refers to the sloppy, gravy-like consistency of the dish. The exact origin of this popular comfort food is not completely clear, but there are several theories about it. One theory is that the dish was created in Iowa in the 1930s by a chef named Joe, who invented the combination of minced meat and tomato sauce. Another theory is that the dish was created during the Great Depression, when cheap and nutritious meals were in demand. Regardless of its origins, sloppy joe has established itself in the USA as a popular and simple dish, often prepared in school cafeterias, fast food restaurants and at home. But the tasty and quick dish is also becoming increasingly popular here in Germany. What ingredients do I need for vegan sloppy joe? For this dish you need the following ingredients: 6 Burger buns: I used brioche burger buns. 7 oz / about 200 g fine soy chunks 21 imp.fl.oz / about 600 ml vegetable stock 1 tin of diced tomatoes: 14.5 oz / about 410 g 2 tbsp tomato purée: triple concentrated 1 onion: 2.05 oz / about 60 g 1 red bell pepper: 8.3 oz, about 235 g 2 carrots: 6 oz / about 170 g 1 piece of celery: 2.3 oz / about 65 g/li> 2 gloves of garlic 2 tbsp soy sauce 1 tsp mustard: medium hot 1 tbsp sweet paprika powder 1 tsp thyme : dried 1 tsp oregano: dried 1 tsp cumin 1 tsp brown cane sugar 1 red chili pepper: with or without seeds 7 imp.fl.oz / ca. 200 ml water 4 tbsp canola: or any other neutral oil Salt: to taste Freshly ground black pepper: to taste How do you make sloppy joes? You can find the list of ingredients and the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Prepare the soy chunks Place the soy chunks in a bowl, pour 21 imp.fl.oz / 600 ml of hot vegetable stock over them and leave to soak for about 15 minutes. Then gradually pour into a fine sieve and squeeze out well. Cut the veggies Meanwhile, dice the onion, carrot, celery and pepper very finely and cut the garlic cloves and chilli pepper into very small pieces. Hint: If you want it to be hotter, you can add the seeds of the chilli pepper to the sauce. I like it, so I did it that way. Fry the soy chunks Put 2 tbsp canola oil in a non-stick frying pan and fry the soy chunks over medium heat for about 10 minutes. Stir occasionally. After 10 minutes, remove the finished soy cunks from the pan and place them in a large pot. Fry the veggies for the vegan sloppy joe Wipe out the pan with a kitchen towel. Now add 2 tbsp. canola oil to the pan and fry the onion, pepper, celery, chilli and garlic for about 5 minutes. Then add the tomato paste and fry for 1 to 2 minutes. Frying reduces the acidity of the tomato paste. It also caramelises slightly and develops roasted aromas. Add the remaining ingredients to the pot and let simmer Add the vegetables, 7 imp.fl.oz / about 200 ml water, canned tomatoes, soy sauce, mustard, paprika, thyme, oregano and brown cane sugar to the pot with the soy chunks. Simmer everything over a low heat for about 20 minutes. Stir occasionally and season with salt and pepper at the end of the cooking time. Hint: If the sauce is too liquid, simply increase the cooking time by a few minutes or thicken the sauce with a little potato starch dissolved in cold water. Arrange and serve the vegan sloppy joes Cut the burger buns in half and toast them in a pan or on the grill without adding oil. Then spread the soya and tomato mixture on the bottom halves of the burgers and serve. Have fun. I hope you have fun recooking the vegan sloppy joe recipe. I would be happy if you share this recipe on facebook. You can find a summary of all the preparation steps and a list of all the ingredients in the recipe card, which you can also print out. Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Vegan Sloppy Joe Print preview Prep time: 40 minutes Serving: 6 Burger 6 Burger buns 7 oz / about 200 g fine soy chunks 21 imp.fl.oz / about 600 ml vegetable stock 1 tin of diced tomatoes, 14.5 oz / about 410 g 2 tbsp tomato purée, triple concentrated 1 onion, 2.05 oz / about 60 g 1 red bell pepper, 8.3 oz, about 235 g 2 carrots, 6 oz / about 170 g 1 piece of celery, 2.3 oz / about 65 g 2 gloves of garlic 2 tbsp soy sauce 1 tsp mustard, medium hot 1 tbsp sweet paprika powder 1 tsp thyme, dried 1 tsp oregano, dried 1 tsp cumin 1 tsp brown cane sugar 1 red chili pepper 7 imp.fl.oz / ca. 200 ml water 4 tbsp canola oil Salt to taste Freshly ground black pepper to taste Instructions Pour hot vegetable broth over the soy cutlets and leave to soak for approx. 15 minutes. Then gradually pour into a strainer and squeeze out well.In the meantime, dice the onion, carrot, celery and pepper very finely and cut the garlic cloves and chilli pepper into very small pieces.Put 2 tbsp. canola oil in a non-stick frying pan and fry the soy chunks over medium heat for about 10 minutes. Then remove from the pan and place in a large pot.Wipe out the pan with a kitchen towel, add 2 tbsp canola oil to the pan and fry the onion, pepper, celery, chilli and garlic for about 5 minutes. Add the tomato paste and fry for another 1 to 2 minutes.Add the vegetables to the soy chunks as well as the canned tomatoes, soy sauce, mustard, paprika, thyme, oregano, cumin, brown cane sugar and mustard. Simmer for about 20 minutes on a low heat. Season to taste with salt and pepper.Cut the burger buns in half and toast them for a short time in a pan or on the grill. Then spread the soy and tomato mixture on the bottom burger halves and serve. Enjoy your meal. Hacks and hintsIf you want it to be hotter, you can add the seeds of the chilli pepper to the sauce. I like it, so I did it that way.If the sauce is too liquid, simply increase the cooking time by a few minutes or thicken the sauce with a little potato starch dissolved in cold water. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
