Wednesday, May 12, 2010

Wild Mushroom Sloppy Joes

Came up with this recipe since I cannot eat tvp due to allergies & thought it would be nice to have a soy free recipe. I served these w/homemade baked sweet potato fries & topped each sloppy joe w/avocado slices & homegrown zesty sprouts (a mix of radish, fenugreek, & red clover sprouts). Was a real hit last night w/the family, even received the *perfect* compliment. ^_^

Vegan Wild Mushroom Sloppy Joes

You will need a large frying pan for this recipe, and a large bowl & potato masher to mash canned beans.

Wild Mushroom Sloppy Joes
2 lbs. finely chopped mushrooms (fresh equal mix of cremini, shiitake, & oyster mushrooms)
1/2 med. red onion, diced
1 C baby spinach, finely chopped
1/4 C green olives finely chopped
2 med mini sweet colored peppers or
1 juiced lemon (or lime)
4 minced garlic cloves
1  15oz can of red beans, rinsed & drained, & mashed w/potato masher
1  15oz can of plain tomato sauce (preferably unseasoned, you may used lightly salted)
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
1/2 liquid smoke (optional)
1/4 tsp turmeric
dash of thyme (optional)

pinch/dash of cayenne pepper
unrefined sea salt (optional, depends on what tomato sauce you use), & black pepper to taste.

2 Tbs EVOO for frypan
Bread or buns for sloppy joe sammiches. I used this Food For Life's 4:9 Ezekiel bread.

First of all, remember to finely chop, cut, & mince ingredients before you begin.
Warm EVOO in large fry pan at medium setting. When oil & pan is warm enough, add mushrooms & red onion, cook for a few minutes, until mushrooms are tender & browned & onion is partially caramelized & continue to flip then add sweet peppers & mashed beans, olives, lemon or lime juice, liquid smoke & spices & seasonings. After cooking for a few minutes, turn down heat to low & add tomato sauce & spinach. After spinach wilts, turn off heat, ready to serve.

Serving suggestions: large slices of avocado & fresh sprouts on each sloppy joe w/a side of baked sweet potato fries.