I’ve taken it to a whole new level. I’ve managed to make a dish that I traditionally love, taste delicious, AND be Nikki friendly, using “meat”. We originally bought Soy Chorizo from Trader Joes on Friday night to put into the Paella, but upon further inspection realized it just wasn’t going to be a suitable alternative (in that dish) for Kielbasa or real Pork Chorizo. After I sautéed it, we put it in a Tupperware, filed it away in the fridge and I vowed to use it later on (which usually means, toss it while Nikki’s not looking). However, I decided to be resourceful. When we were cleaning up Monday evening from our weekend visitors, I took another look at said “meat”, and when I smelled it, it smelled exactly like sloppy joes…This got the wheels turning, and so, an amazing, meatless, vegetarian sloppy joe was born. I always know whether my cooking is a hit or miss based on Nikki’s immediate requests for repeats. Last night, I hit it out of the park. Recipe adapted from just about every recipe you can find online for sloppy joes, and tweaked and mastered by yours truly. Seriously, make this immediately. This is what “meat” is supposed to taste like.
Vegetarian Sloppy Joes
I package soy chorizo (found at trader joes or whole foods)
1/2 whole Large Onion, Diced
1 whole Large Bell Pepper, Diced (I used orange but use whatever color you have)
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Vegetable Stock
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder
2 teaspoons Smoked Paprika
1/2 teaspoon Red Pepper Flakes
2 teaspoons Worcestershire Sauce
1 can tomato paste
1 tablespoon red wine vinegar
2 tablespoon pickle brine (I was just messing with this and it turned out great; sub more red wine vinegar if you aren’t a freak like me who keeps pickle brine on hand for shots of whiskey, hangovers, and cooking)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Potato Rolls
Add vegetable oil to a large skillet over medium high heat. Push the soy chorizo out of the plastic casing and into the pan and sauté through until warm. Set aside. In a Dutch over or separate large skillet, Add onions, green pepper, and garlic. Cook until vegetables begin to get tender. Add ketchup, tomato paste, Worcestershire, brown sugar, all the spices you intend to use, and the vegetable stock. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Taste and adjust seasonings as needed. After the “gravy” is up to your standards, add the Soy Chorizo, and let simmer for about 5 additional minutes. Be careful with the salt because sometimes these “meats” can be high in sodium. Warm your potato buns (I just threw ours on one of the burners on the stove for a minute or two, and top with the Joe mixture. Have some more sloppy Joes. I know you kids like your Joes extra sloppy. Serve alongside tater tots, because why not simulate an elementary school cafeteria, and to class it up a bit, a beet green salad with my famous (says Kathleen) Dijon vinaigrette.
The great thing about this recipe is you can sub/add to your own taste and what you have at home on hand. Yesterday when we went grocery shopping to make this meal all we had to buy was an onion and potato rolls; the rest we had at home. If you don’t have chili powder or smoked paprika, no big deal, just heat it up with Tabasco, or more red pepper flakes, etc. etc.
