Tangy-sweet plant-based sloppy joes with tender onion and savory meatless crumbles in a ketchup and mustard sauce, piled onto toasted buns. Ready in about 20 minutes.
5m prep · 15m cook · 4 servings
Ingredients Instructions
1 tbsp Oil ½ cup Onion 1 lb Vegan Meatless Grounds 1 cup Ketchup 3 tbsp Brown Sugar 1 tbsp Apple Cider Vinegar 2 tsp Mustard 1 tsp Dill Weed ¼ tsp Salt Black Pepper 4 whole Hamburger Buns
Instructions 1 Heat the oil in a large skillet over medium-high heat until it shimmers. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. 2 Add the meatless grounds and break up the clumps with a spoon until crumbly. Cook, stirring occasionally, until the crumbles are hot throughout and some edges are lightly browned and crisp, 5 to 6 minutes. Many brands are pre-cooked, so you are mainly looking for even heat and a little color, not a change from raw. 3 Reduce the heat to low. Stir in the ketchup, brown sugar, apple cider vinegar, ground mustard, dried dill weed, salt and black pepper until evenly combined. Cover and simmer until bubbling gently and the sauce clings to the crumbles, 3 to 4 minutes. Taste and adjust with more salt, sugar or pepper if needed. 4 While the filling simmers, toast the split buns cut-side down in a dry skillet over medium heat, or under the broiler, until golden and lightly crisp, 1 to 2 minutes; watch closely so they don't burn. 5 Spoon the filling generously onto the bottom halves of the toasted buns, top with the other halves and serve right away. Estimated nutrition (per serving) Calories 410 kcal
Protein 20g
Carbs 60g
Fat 11g
Fiber 5g
Sodium 1305mg
Sugar 27g
Something wrong with this recipe? 