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

Craving a nostalgic sloppy joe but want to skip the meat? This plant-based version delivers all the messy, saucy goodness with a smoky BBQ twist. Tangy pickled onions and a creamy lime aioli elevate every bite, while crispy roasted potato wedges make the perfect side.

Ready in about 30 minutes, this recipe is perfect for a quick weeknight dinner that satisfies both comfort food cravings and plant-based goals. Keep napkins handy-these are delightfully messy!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4 servings), salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
2. While potatoes roast, halve, peel and very thinly slice ¼ of the onion; finely chop remaining. Quarter the lime. Halve the buns. In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings) and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.
3. In a second small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice and 1 TBSP water (2 TBSP for 4). In a third small bowl, combine mayonnaise with a squeeze of lime juice. Season with salt.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, 4-5 minutes. Add plant-based protein; season with salt and pepper. Using a spatula, press into an even layer; cook undisturbed until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more.
5. Add 2 TBSP water (4 TBSP for 4 servings) to pan, then stir in BBQ sauce mixture. Cook, stirring, until sauce has thickened, 2-3 minutes. If sauce seems too thick, stir in another splash of water. Taste and season with salt and pepper. Turn off heat. Meanwhile, toast buns until golden brown.
6. Divide buns between plates; spread cut sides of bottom buns with lime mayo. Fill buns with messy jane filling and top with pickled onion (drain first). Serve with potato wedges on the side and any remaining lime mayo for dipping.

Recipe Tips

FAQ

Can I use a different type of protein?

Yes, you can substitute ground beef or turkey, but adjust cooking time accordingly.

How do I make the pickled onion ahead of time?

Prepare the pickled onion up to 2 days in advance and store in the refrigerator.

Can I use regular potatoes instead of Yukon Gold?

Yes, any starchy potato like russets will work, but cooking time may vary.