Sloppy Faux Joe

Sloppy joes used to make me think of the ones from school cafeteria lunches: a goopy, unappetizing mess. Then I made these! Using plant-based ground beef, these sloppy joes are spicy, sweet, and a fun veggie take on an American classic.

Ways to make this your own

Recipes abound for this sandwich, some being more sweet, others more spicy. After a variety of home tests, my best 'secret' for this recipe is to use gochujang, a Korean chili sauce with a hint of sweetness in it, as well as a couple of tablespoons of brown sugar. The balance of sweet and spicy is just right.

Gochujang can be found in most supermarkets, usually by the Asian or International aisle. Other hot sauces can be used as well, though the flavor will be different (believe me, I’ve tried).

You can dial back the sweetness or spiciness by adding less brown sugar or gochujang/cayenne pepper to the mix. If you’re fresh out of brown sugar, you can always substitute with some molasses.

This recipe features ‘Abbott’s Plant-Rich Ground “Beef”. The quality of their ingredients is superb and the texture looks and behaves just like ground beef. The end result is always delicious! Substitute with another ground beef alternative if it’s not available or if you prefer another brand.

Ingredients:

  • vegetable oil

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 package (10 oz.) Abbott’s ‘plant-rich ground “beef”’ , or another ground beef alternative of your choosing

  • 1 tbsp gochujang paste (more if you like added spice)

  • 1/3 cup ketchup

  • 1 tsp Dijon mustard

  • 2 tbsp brown sugar

  • kosher salt

  • pepper

  • 1/4 tsp cayenne pepper

  • 6 hamburger buns, toasted

  • 1 tbsp sriracha (optional, for added heat)

Heat the vegetable oil in a large sauté pan over medium heat. Once the oil is shimmering, add the onion and celery. Sauté until softened, about 5 minutes. Next add your meat. Use a wooden spoon to break up the meat. Let it cook until it’s all browned (about 5-8 minutes).

Next add your alternative meat. Use a wooden spoon to break up any solid chunks. If using Abbott’s plant-based ground “beef”, it will look brown right out of the bag, but it’s important you still cook it for at least 5 minutes. The mixture will start to look a bit darker. (If using another meat alternative, cook per package instructions)

Add in the gochujang, ketchup, Dijon mustard, brown sugar, salt, pepper, and cayenne pepper. Stir to combine everything. Let cook until the liquid starts to evaporate and the mixture begins to stick to the bottom of the pan (about 8 - 10 minutes). Taste frequently and adjust for spiciness and sweetness.

Once you’re satisfied, take off the heat and scoop the mixture onto toasted buns.

Serve and enjoy!