Vegan Loose Meat Sandwich
These Vegan Copycat Sloppy Joes combine earthy mushrooms and lentils with roast capsicum, spices and chopped spinach to create a full-bodied meatless bun.
- 200 grams Swiss mushrooms chopped in to small pieces (think mince meat texture)
- 1 x 400 ml can lentils drained and rinsed
- 20 grams dried porcini mushrooms
- 1/3 cup 60ml boiling water
- 200 ml a half can canned chopped tomatoes
- 2 bay leaves
- 2 garlic cloves crushed
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon 20ml soy or tamari sauce
- 1 tablespoon olive oil
- a good handful of baby spinach finely chopped
- 2 -3 bullhorn peppers or one large red capsicum
- 6 small burger buns
- sea salt to your taste
Preheat oven to 200 degrees C. Slice the peppers in half and remove the core and seeds. Slice in to ribbons, drizzle with a little oil and place on a roasting tray. Roast for 20 minutes or until soft. Remove from the oven and set aside.
Meanwhile, pour boiling water over the dried porcini mushrooms in a bowl, stir, and set aside for 10 minutes.
In a small pan, heat the oil on medium heat and add the garlic. Cook for one minute before adding the bay leaves, paprika and oregano. Cook for another thirty seconds.
Add the chopped mushrooms and stir to coat. Cook the mushrooms for three minutes until they are beginning to soften.
Add the chopped tomatoes and strain the mushroom liquid from the porcini mushrooms in to the pot. Add the soy sauce and stir through.
Finely chop the now hydrated porcini mushrooms and add them to the pot too.
Add the lentils and stir through.
Cook the mixture for around 20 minutes or until the liquid has cooked down and the mixture resembles a beef ragu.
Take it off the heat and stir in the chopped spinach leaves.
To assemble the sloppy joes, lightly toast the burger buns on a griddle. Lay a few pepper ribbons on the bun base and top with a good few spoonfuls of the ragu. Top with the bun top and serve.