Ingredients:
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 10 oz baby portobello mushrooms, diced
- 1/3 green bell pepper, diced
- ½ medium onion, diced
- 1 jalapeño, diced (skip if you don’t like spice)
- 3 cloves of garlic, minced
- 2/3 cup ketchup
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 tablespoon mustard
- ¾ teaspoon chili powder
- 2-3 tablespoons soy sauce
- ¼ teaspoon black pepper
Instructions:
- Prepare the sauce by mixing ketchup, molasses, brown sugar, mustard, chili powder, soy sauce, and black pepper. Adjust quantities to taste.
- Heat vegan butter and olive oil in a large pan over medium heat. Sauté green bell pepper and jalapeño until they start to soften. Add onions and garlic until they also begin to soften. Stir in mushrooms and cook until tender, allowing most of the moisture to evaporate without drying out. Gradually add the sauce to avoid overdoing it. If using a pound of mushrooms (instead of the 10 oz container), the entire sauce mixture should work. Cook until the sauce thickens.
- Toast hamburger buns in a clean pan with butter over low heat. This quantity yields two sloppy joes, but you might get 3 or 4 if you’re less generous with the filling.
Tips: Feel free to adjust the sauce ingredients to suit your taste. Add it gradually to the mushrooms to control the thickness. For the buns, a light buttery toast over low heat will give them a delicious flavor.
