Smoky Plant-Based Sloppy Joes with Pickled Onion and Lime Aioli

Craving the ultimate throwback of a 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 tangy 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, flavor-packed sandwiches are perfect for a quick weeknight dinner that the whole family will love.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView 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

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 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 teaspoon Southwest spice blend, 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 onion. Quarter the lime. Halve the buns. In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave until onion is softened, about 1 minute. Set aside.
3. In a second small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch, remaining Southwest spice blend and 1 tablespoon water. In a third small bowl, combine mayonnaise with a squeeze of lime juice. Season with salt to taste.
4. Heat a large pan over medium-high heat. Add a drizzle of oil and the chopped onion. Cook, stirring, until softened, 2-3 minutes. Add ground plant-based protein and cook, breaking up the meat, until browned, 4-5 minutes. Stir in the BBQ sauce mixture and cook until thickened, 1-2 minutes. Season with salt and pepper.
5. Divide buns between plates; spread cut sides of bottom buns with lime aioli. Fill buns with the messy jane filling and top with as much pickled onion (drained) as you like. Serve with potato wedges on the side and any remaining lime aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of protein?

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

How do I store leftovers?

Store the filling and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or oven.

Can I make this gluten-free?

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