Smoky Plant-Based Sloppy Joes with Pickled Onion and Potato Wedges

Craving the ultimate throwback of the humble sloppy joe-minus the meat? Look no further. This version stars ground plant-based protein and is worlds tastier than the ones the lunch lady slung: Think pickled onion, a smoky BBQ sauce and a side of hearty potato wedges. (We’d definitely still recommend keeping a few napkins nearby, though.)

Ready in just 30 minutes, this easy recipe brings together savory plant-based protein, tangy quick-pickled red onions and crispy roasted potato wedges. A squeeze of lime and a dollop of mayo tie it all together for a messy, satisfying dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with oil, salt, pepper and half the southwest spice blend. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes.
2. Meanwhile, thinly slice the red onion. In a small bowl, combine sliced onion, sugar, a pinch of salt and enough vinegar (from pickling liquid or white vinegar) to cover. Let sit for at least 10 minutes to quick-pickle.
3. In a medium skillet over medium-high heat, cook the ground plant-based protein, breaking it apart, until browned, about 4-5 minutes. Stir in BBQ sauce, ketchup, mushroom stock concentrate, remaining southwest spice blend and ¼ cup water. Simmer until thickened, about 2-3 minutes.
4. In a small bowl, mix mayonnaise with a squeeze of lime juice to make lime mayo. Set aside.
5. Toast brioche buns in a dry skillet or oven until lightly golden.
6. Assemble sloppy joes: Place a generous scoop of the plant-based mixture on each bun bottom. Top with pickled onions and a dollop of lime mayo. Close with bun tops. Serve with roasted potato wedges and lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of plant-based ground?

Yes, you can substitute with ground beef, turkey or lentils. Adjust cooking time as needed.

How do I make the pickled onions if I don't have vinegar?

You can use lemon juice or lime juice mixed with a pinch of sugar and salt. Let sit for 15 minutes.

Can I make this gluten-free?

Use gluten-free buns and ensure your BBQ sauce and stock concentrate are gluten-free. The rest of the ingredients are naturally gluten-free.