Tex-Mex Plant-Based Sloppy Janes with Pickled Onion and Potato Wedges

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

Ready in about 30 minutes, these messy Janes are perfect for a quick weeknight dinner that the whole family will love. The tangy pickled onion and creamy lime mayo cut through the rich, spiced protein, while the crispy potato wedges round out the meal. Get ready to dig in!

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Tex-Mex Ground Plant-Based ProteinView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and cut potatoes into ½-inch thick wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, thinly slice the red onion. In a small bowl, combine the sliced onion with 2 tablespoons of water, 1 tablespoon of vinegar (or lime juice) and a pinch of sugar and salt. Set aside to quick-pickle.
3. In a medium bowl, mix the plant-based protein with the Southwest spice blend. Heat a skillet over medium-high heat with a little oil. Add the protein and cook, breaking it up, for 4-5 minutes until browned.
4. In a small bowl, whisk together the mushroom stock concentrate, cornstarch and ¼ cup of water. Pour into the skillet with the protein. Stir and cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
5. Cut the lime in half. In another small bowl, mix the mayonnaise with the juice of half the lime. Season with a pinch of salt.
6. Toast the brioche buns in a dry skillet or oven until lightly golden. Spread the lime mayo on the bottom buns. Pile the Tex-Mex protein mixture onto the buns. Top with pickled onion (drain excess liquid) and the top bun.
7. Serve the messy Janes with the roasted potato wedges on the side. Garnish with any remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft burger bun or roll works well. For a gluten-free option, use gluten-free buns.

How can I make this recipe spicier?

Add a pinch of cayenne pepper or chopped jalapeño to the protein mixture when cooking.

Can I prepare the pickled onion in advance?

Absolutely! The pickled onion can be made up to a day ahead and stored in the refrigerator.