Vegan Mushroom and Eggplant Sloppy Joes #vegan #sloppyjoes

Whether you are making a pasta marina sauce or sloppy joes, I like taking a few extra minutes and make the sauce from scratch. The sauce for these Vegan Mushroom and Eggplant Sloppy Joes is easy to make.

These Vegan Mushroom and Eggplant Sloppy Joes are a vegetarian spin on the classic sloppy joe. Vegan Mushroom and Eggplant Sloppy Joes Recipe Type: Entree Cuisine: Vegan Author: Jeni Hernandez Ingredients Instructions

You’ll Need:

• 2 Tablespoon Avocado Oil
• 1 Large Yellow Onion, diced
• 2 Garlic Cloves, minced
• 1 Red Bell Pepper, seeded and finely diced
• 1 Pound Cremini Mushrooms, finely diced
• 1 Small Globe Eggplant, diced
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Chili Powder
• 1 Tsp Cumin
• 1 Tsp Smoked Paprika
• Salt and Pepper to taste
• 1/2 Cup Lager Beer
• 1 15 ounce Can Crushed Tomatoes or Tomato Sauce
• 2 Tsp Maple Syrup, or to taste
• 1 Tablespoon Vegan Worcestershire Sauce
• Buns for serving

Instructions:

1. Prep all the vegetables.
2. Heat the oil in a large deep sided skillet over medium high heat. Add the onion and cook 5 minutes, or until softened.
3. Add the garlic and cook for 1 minute.
4. Add the red bell pepper, diced mushrooms and eggplant. Cook for 10-12 minutes, or until the vegetables are caramelized. Season with salt and pepper.
5. Add the tomato paste, chili powder, cumin, and smoked paprika and stir. Cook for 1 minute
6. Add the beer, crushed tomatoes, maple syrup and Vegan Worcestershire Sauce.
7. Stir and bring to a simmer.
8. Once simmering, lower heat to low and cover. Cook 30-35 minutes.
9. Taste and adjust seasonings if needed.
10. Serve on a bun.