These mushroom sloppy joes are a flavorful vegetarian take on the ol' classic dinner sandwich. The meatless mushroom and walnut filling is piled high on a burger bun and then topped with a crunchy slaw and spicy chipotle aioli. They're sweet, smoky, and saucy, and ready in just 40 minutes!
Ingredients
Chipotle Mushroom Sloppy Joes
1tablespoonoil
2mediumonions, minced
1lbcrimini or button mushrooms, minced
3clovesgarlic
½cuptomato paste, or a 5.5-ounce can
1bottlelight beer, preferably a lager
1cupchopped walnuts
2tablespoonsWorcestershire sauce, vegan if needed
2tablespoonschipotle peppers in adobo sauce, see notes
2teaspoonschili powder
1teaspoonsea salt
4hamburger buns
The Slaw
2cupsshredded purple cabbage
1mediumcarrot, grated
¼cupthinly sliced red onion
A handful of chopped cilantro
Olive oil, to drizzle
Chipotle Aioli
¼cupmayonnaise, vegan if needed
1tablespoonchipotle peppers in adobo sauce
Juice from ¼ lime
A pinch of sea salt
Instructions
Heat the oil in a large skillet over medium heat. Add the onion and cook until they are well browned, about 10 minutes. Add the mushrooms and increase the heat to medium-high. Let the mushrooms cook until most of the liquid has been evaporated. (This happens much faster on higher 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.
1 tablespoon oil, 2 medium onions, 1 lb crimini or button mushrooms, 3 cloves garlic
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.
2 cups shredded purple cabbage, 1 medium carrot, ¼ cup thinly sliced red onion, A handful of chopped cilantro, Olive oil, ¼ cup mayonnaise, 1 tablespoon chipotle peppers in adobo sauce, Juice from ¼ lime, A pinch of sea salt
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.
½ cup tomato paste, 1 bottle light beer
Add the walnuts, Worcestershire sauce, chipotle peppers, chili powder, and sea salt to the pan. Adjust the sea salt to taste.
1 cup chopped walnuts, 2 tablespoons Worcestershire sauce, 2 tablespoons chipotle peppers in adobo sauce, 2 teaspoons chili powder, 1 teaspoon sea salt
Serve the Chipotle Mushroom Sloppy Joes on the buns and topped with some slaw and chipotle aioli.
4 hamburger buns
Notes
When we buy jars of chipotle peppers in adobo sauce, we blend them in a small blender and then keep the puree in a clean jar in the fridge. They are easier to use this way and last for a very long time.