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Sloppy Vegan
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Vegan Sloppy Joe: "Sloppy Vegan"

A nice snack on the BBQ but without meat. For those vegan friends who come to visit and then maybe just for you! What do I say? Afterwards for you! After tasting the Sloppy Vegan, next time just eat along with your vegan guests!
Course Main Course, Snack
Cuisine American
Keyword american, bbq, classic joe, grilled vegetables, kamado recipes, pellet smoker, Sloppy joe, Traeger, vegan, Veganistisch
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 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 tsp 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

Before serving

  • 4 wholemeal buns
  • Smoky chili sauce Rascal Tastebuddies
  • pickled red onion
  • Vegan cheese from Pa'lais Mango and chili

Instructions

  • 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.

Enjoy your meal!