Sloppy Joe? Maid-Rite? How about a Sloppy Sandwich Made Just Right?

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Standard / by / February 22, 2012 / 25 Comments

I hope you enjoyed my first-ever “wheat meat” creation yesterday!  It got some fun buzz on Pinterest and I am hoping lots of you try the Cinnamon-Ginger Seitan! I’d love to hear what you think.

The three-day weekend gave me extra time to get creative in the kitchen.  I had some beans cooking up in the pressure cooker so I thought I should make something else while puttering around the kitchen.  I had some large portobello caps in the refrigerator, fresh-cooked quinoa cooling on the counter, and a whacky idea brewing.

I grew up eating Sloppy Joe’s at home and Maid-Rite sandwiches at the mall (you may know maid-rites as a “loose meat” sandwich).  Since going vegetarian, I haven’t had either.  Once I took a bite into this sandwich I was reminded of both — I guess it’s a hybrid!

Sloppy Sandwich Made Just Right

by JL goes Vegan: Food & Fitness with a side of Kale

Keywords: vegan

Ingredients (Makes 6 – 8 servings)

  • 2 portobello mushroom caps, roughly chopped
  • Half a large green pepper
  • One quarter of a large red onion
  • 1 teaspoon avocado oil
  • 2 cloves garlic, minced
  • 1/2 cup cooked quinoa (cooked in vegetable broth)
  • 3/4 cup marinara sauce
  • 1/4 teaspoon iodized sea salt
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon taco seasoning
  • Whole wheat bun
  • Sliced onion
  • Yellow mustard
  • Dill pickles

Instructions

  1. Pulse mushrooms, green pepper and the onion in a food processor (separately). You want each to be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.
  2. Heat oil in the skillet on medium-high heat and quickly saute the garlic.
  3. Add the mushroom,pepper and onion mix and saute on high heat for a few minutes.
  4. Add quinoa and saute, still on high heat, for a few more minutes.
  5. Add marinara sauce and spices and bring mixture to a boil. Stir frequently for 5 minutes.
  6. Reduce heat and simmer for 10 minutes.
  7. Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.

Enjoy!

***

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25 thoughts on “Sloppy Joe? Maid-Rite? How about a Sloppy Sandwich Made Just Right?”

  4. I’ve only used lentils and tempeh,i am going to make these this weekend! One question- what could i use instead of avacado oil?? Olive or canola??

  6. that looks delish! Used my pressure cooker again last night and since you are the pressure cooker maven I wanted to tell you about my experience. I made garbanzo beans. I didn’t want them to over cook so I didn’t let them go as long as I did the last time I made them. I soaked for 8 hours, then pressure cooked for 8 minutes. When I tasted the beans, they were cooked but still a little hard for my taste and for the reason I made them–to make hummus. The resulting hummus was really, really dry and that was after adding a lot of water to it. Anyway, my questions are these: do you ever bring the pot of food back up to pressure and recook a food if it didn;t cook right the first time? and second, with all of your pressure cooking experience, have you been able to achieve reliable results? I am still in high failure mode! 

    1. Hi Wendy.  I only soak my chickpeas for 1 hour and then cook at pressure for 20 minutes. I allow for a natural release.  If they are almost done, but not quite, I simmer, uncovered until done. But they are almost always just right.  For humus I soak my chickpeas in water and baking soda for one hour and I saute onion and garlic in a little EVOO in the uncovered pressure cooker before adding the rinsed chickpeas and fresh water, covering and bringing to pressure — best. humus. ever.

      I have made some beans in which the timing was off, they were very hard, and I covered the pressure cooker and brought them back up to pressure for five minutes or so.  Hope this helps!

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  8. Looks delish.  I’m in.  Making cashew cheese today with probiotics.  First time trying.  I know it’s off topic but thought I’d share.  Happy Thursday!  🙂 

  9. This sounds so delish and simple (which is key for me…).  If you are looking for a fantastic lentil sloppy joe recipe, check out Dani Spies.  This recipe has been a big hit with family and friends.

    Wendy, keep plugging away with the pressure cooker and once you find the perfect timing, keep good notes.  So far, I rely on the Lorna Sass book, Great Vegetarian Cooking under Pressure and so far, so good.  I use the soaked, quick release method shortest time because I like my beans a little firm.  Also, if my beans are not cooked enough I pop the lid back on and let them simmer, checking every 10 minutes.

  10. This looks so good! I’ve done lentils but must try this. I also make a pulled “pork” style sandwich using canned jackfruit (in brine) not the sweet one. There are several recipe versions but the easiest one is made in a crockpot with bbq sauce. YUM.

    1.  I haven’t used jackfruit (or ever eaten it!) but have seen it popping up on food blogs lately. I have to look into this mysterious food!

      1.  It’s kinda bland on it’s own. The great thing about it though is the texture. Very meat like and combined with the bbq seasonings, it makes a great sandwich. No meat, no grease.. just good flavor. Hope you try it sometime.

  11. That looks delicious! But I’m a little scared by how much it actually resembles meat…

    I think I can get over it.

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