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Serve up a side of nostalgia with these plant-based Sloppy Joes - Makini's Kitchen

The hardest part of this recipe is saying Worcestershire. #k5evening

SEATTLE — Sometimes food tastes better when it comes with a side of nostalgia. And that's what our plant-based chef Makini Howell from Plum Bistro is serving up: Sloppy Joes! You can find Howell’s recipe for her plant-based sloppy joes below, or you can find it in her new cookbook, "Simple Goodness" available for preorders now on Amazon. I t features a forward by Stevie Wonder!

Creole Sloppy Joes

Who doesn't love a Sloppy Joe, it’s messy meat and bread with ketchup that you literally get permission to be careless with. Sign me up please, the plant meat in this really brings home the authenticity, I think. Make it for your crew and see what they think.  

INGREDIENTS

  • 2 pounds beyond meat or impossible or your fav vegan ground beef.
  • 1 small onion, finely diced
  • 1 small green pepper, seeded and finely chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 (14-ounce) can diced tomatoes and juice
  • 2 cups ketchup
  • 1 tablespoon Creole Seasoning (or more to taste)
  • Buns for serving

INSTRUCTIONS

In a sauté pan add a little cooking oil and add in the onion, green pepper, and vegan beef, cook until golden brown and vegetables are soft.  If the mixture is a little oily drain the oil off and season with garlic powder, yellow mustard, Worcestershire sauce, vinegar, brown sugar, diced tomatoes plus their juice, ketchup and creole seasoning. Mix well and simmer for 5 to 10 minutes. Serve on soft hamburger buns with pickles and chips.

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