Smoky BBQ 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.)

These messy, satisfying sandwiches come together quickly with simple ingredients. The tangy pickled red onion cuts through the rich, smoky sauce, while crispy oven-roasted potato wedges and a bright lemon mayo round out the meal. Perfect for a weeknight dinner that feels like a treat.

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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 LemonView 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 tablespoon Southwest Spice BlendView 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 half the Southwest Spice Blend, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. Meanwhile, thinly slice the red onion. In a small bowl, combine 2 tablespoons water, 1 tablespoon vinegar (from the pickling liquid if available or use white vinegar) and a pinch of salt. Add onion slices and let sit for at least 10 minutes to quick-pickle.
3. In a small bowl, mix mayonnaise with a squeeze of lemon juice (about 1 teaspoon) and a pinch of salt. Set aside.
4. In a medium skillet over medium-high heat, add the ground plant-based protein. Cook, breaking it apart, for 4-5 minutes until browned. Season with remaining Southwest Spice Blend, salt and pepper.
5. In a small bowl, whisk together BBQ sauce, ketchup, mushroom stock concentrate, cornstarch and ¼ cup water. Pour into the skillet with the protein. Stir and simmer for 2-3 minutes until thickened.
6. Toast the brioche buns in a toaster or under the broiler until lightly golden. Spread lemon mayo on the bottom bun, pile on the plant-based protein mixture and top with pickled onions. Serve with roasted potato wedges and extra lemon mayo 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 crumbled tofu. Adjust cooking time as needed.

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

Use lemon juice or lime juice mixed with a pinch of sugar and salt. Let sit for 10 minutes.

Can I make this gluten-free?

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