Sloppy Vegan – Klaar voor de veganistische Sloppy Joe?
A while back I wrote this post in dutch entitled: “Invite a Vegan” with the purpose of breaking the walls between us meat lovers and vegans. I feel that polarizing impressions impoverishes our culture and lives. Why not just open up a bit more and learn from each other without judgements but with a fresh look. After a few months I put my money where my mouth is. Together with Laurence Uvin from Planttribe I started working for a Vegan BBQ in collaboration with Tendens TV. In this post I share the recipe of the delicious “Sloppy Vegan” you see passing by in the movie. Curious?
Disclaimer: Post in collaboration with Tendens.tv
To be honest, it took some effort to tune the violins. As a BBQ and meat lover I’m not waiting for meat substitutes, which are usually disappointing compared to “the real deal”. Then I prefer a preparation purely based on vegetables. After the sloppy chicka the Sloppy Joe seemed to me an excellent candidate to veganize, although at first Laurence didn’t really look forward to it. With some persuasion she decided to give the idea a try and tested out the first version of the “Sloppy Vegan”. The recipe turned out to be so much appreciated by her surroundings that the dish finally made it to the menu! That’s a good thing, because with the recipe below we can both show that with some creativity and an open mind we can achieve a nice result. In the Sloppy Vegan that we present, you are not looking for that tasteful piece of meat at all. On the contrary… the flavours are all around you.
Imagine that you can start up your smoker in a beautiful stable between the newborn lambs to prepare some nice dishes on a quiet Friday afternoon. In this atmosphere we both worked out the recipe together. The basis was there, some small additions like Cashew’s Vegan cheese from Pa’lais instead of the traditional cheddar cheese and some refreshment with lime zest and juice and a firm load of coriander and pickled onions just finished it all off. This sloppy vegan may differ in simplicity from the original concept but in taste you won’t complain.
It seems obvious to me that inviting a vegan is not such a bad idea! I’d even dare say it’s worth repeating. No matter how much fun it is to stand at the BBQ without thinking too much, it’s also a nice challenge and form of inspiration to think about food in a different way. Will I become a dedicated vegan myself? I don’t think so. Maybe I’ll do a yoga class before then. Nevertheless, I do eat more regularly vegetarian and maybe in the future I’ll come up with a vegetarian BBQ dish more often. Vegan on the other hand seems a step too far to me to lead to comfortable and complex cooking at the moment although the sloppy vegan will definitely roll out of my BBQ again.
I’m curious how you feel about the episode and meeting. Will you give this Sloppy Vegan a fair chance or do you have to admit that the idea of vegan cooking scares you a bit and you’re silently thinking of mixing in some meat? Don’t worry I would understand because I did the same thing myself for a long time. But here I can honestly confess that it doesn’t always have to be done! Whatever you do, make sure you enjoy yourself! Have a nice meal!
- 2 Tbsp Sunflower oil
- 1 large onion diced
- 2 minced garlic cloves
- 1 red pepper
- 450 g mushrooms finely diced
- 1 aubergine sliced into slices
- 2 tbsp tomato pasata
- 30 g tomato sauce OR chunky tomato salsa Rascal Tastebuddies
- 1 tbsp Chile powder
- 1 tsp tsp cumin
- 1 tsp smoked pepper
- Salt and pepper to taste
- 2 tsp agave syrup
- 1 handful of coriander
- 1 lime for the sea and half of the juice
- 4 wholemeal buns
- Smoky chili sauce Rascal Tastebuddies
- pickled red onion
- Vegan cheese from Pa’lais Mango and chili
Prepare your BBQ for a session at medium temperature (+-200°C). Place the skillet on the fire and let it heat up a bit while you prepare the vegetables.
Place the pointed pepper on the fire until it is blackened and then remove the blackened skin. Cut the aubergine into slices and season with salt until the aubergines begin to pearl.
Brush the eggplants with sunflower oil and grill until golden brown. Meanwhile, cut the onion into rings and quarter the mushrooms.
Put some sunflower oil in the skillet and fry the onion, add the garlic and bake along for 1 minute. Dice the pepper and aubergine and add these to the onions together with the mushrooms. Fry for 10-12 minutes, or until the vegetables are caramelized. Season to taste with salt and pepper.
Add the tomato puree, chilli powder, cumin and smoked paprika and stir. Cook for 1 minute. Add the agave syrup and ‘chunky tomato salsa’. Stir and bring to the boil.
Leave to simmer for about 30 minutes and thicken on the BBQ.
Finish the sauce with lime juice to taste, a handful of coriander and the zest of lime.
Grill the buns briefly until golden brown. Rub the bun with the cashew mango and chili cheese and place the sloppy vegan sauce on top. Finish with a sprig of fresh coriander and pickled red onion.