Spicy Chipotle Mushroom Sloppy Joes for the win! This is the ultimate comfort food makeover. I’ve turned traditional Joes into a healthy and Meatless Monday dinner recipe. Your whole family will LOVE these! Vegetarian + vegan + gluten-free.
The Chipotle Mushroom Sloppy Joes:
- 1 tablespoon oil
- 2 medium onions, minced
- 1 lb. crimini or button mushrooms, minced
- 3 large garlic cloves
- 1/2 cup tomato paste (or 1 – 5.5-ounce can)
- 1 bottle of light beer – preferably a lager
- 1 cup chopped walnuts
- 2 tablespoons Worcestershire sauce (vegan, if needed)
- 2 tablespoons chipotle peppers in adobo sauce (see notes)
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 4 hamburger buns (gluten-free, if needed)
- 2 cups shredded purple cabbage
- 1 medium carrot, grated
- 1/4 cup thinly sliced red onion
- A handful of chopped cilantro
- Oil, to drizzle
- 1/4 cup real mayonnaise (vegan, if needed)
- 1 tablespoon chipotle peppers in adobo sauce
- Juice from 1/4 lime
- A pinch of sea salt
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until they are well browned, about 10 minutes. Add the mushrooms and increase the heat to high. Let the mushrooms cook until most of the liquid has been evaporated. (This happens much faster on high heat. About 10 minutes.) Once the pan is mostly dry, reduce the heat to medium, add the garlic, and cook until the mushrooms have browned, about 5 minutes more.
- While the mushrooms are cooking, prepare the veggies for the slaw and drizzle them with the oil. Also, mix the chipotle aioli ingredients together in a small bowl.
- Move the mushrooms to the side of the pan and add the tomato paste. Let it caramelize, stirring frequently, for about 3 minutes. Pour in the beer and scrape any stuck on bits off the bottom of the pan.
- Add the walnuts, Worcestershire sauce, chipotle peppers, chili powder, and sea salt to the pan. Adjust the sea salt to taste.
- Serve the Chipotle Mushroom Sloppy Joes on the buns and topped with some slaw and chipotle aioli.
When I buy jars of chipotle peppers in adobo sauce, I blend them in a small blender then keep the puree in a clean jar in my fridge. They are easier to use this way and last for a very long time.