Makes 6 fist-sized Not-So-Sloppy Joes.  If you want more, double the filling recipe.  You'll have plenty of dough with the recipe I used.

You'll need to plan ahead and give yourself about a 2 hour head start to allow enough time to make the dough and let it rise.

French Bread Dough

I slightly altered this recipe from VegWeb for my French bread dough.  **You'll have extra dough that you can use to bake into 2 loaves of French bread.**  Who doesn't love that?

  • 2 cups water, divided
  • 1 Tbsp. Earth Balance
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 2 1/2 tsp. yeast (all I had was 1 packet of yeast, which was less than the amount called for and my dough turned out fine)
  • 5-6 cups flour (I used bread flour)
  • olive oil (you only need this if you bake loaves with your extra dough)

In a mixing bowl, cover the Earth Balance, sugar, and salt with 3/4 cup boiling water.  Once Earth Balance is melted, add another 3/4 cup of cold/room temperature water.

Meanwhile mix yeast with 1/2 cup lukewarm water.  Allow to sit for approximately 3 minutes, stir to dissolve, then add to the bowl.

Add 5 cups flour, and mix until a nice stiff dough is produced (about 4 minutes with a dough hook), adding flour as required.  I don't own a mixer or a dough hook, so I bypassed the "mix for 4 minutes with a dough hook" step and I used my hands to mix the ingredients together, and then I kneaded my dough for 8 minutes.

Put dough in a greased bowl and allow to double in bulk.  I let it rise for 70 minutes.  In the meantime, make your filling. 


  • 1 package Boca crumbles or Smart Ground
  • 1/2 cup water
  • 1/4 white or yellow onion, finely diced
  • 1 tsp. garlic powder
  • 2 tsp. yellow mustard
  • 3/4 cup ketchup
  • 1/2 tsp. salt
  • 1 tsp. brown sugar
  • pepper, to taste

Add the water and onion to a skillet and water saute over medium heat, until translucent.  Then add the Boca crumbles and the rest of the ingredients.  Simmer for 5 minutes, stirring to break up the Boca crumbles, until heated through.

Let cool to lukewarm.

After the dough is done rising (I forgot to take a picture of my dough after it was done), punch down and divide the dough up into 6 balls slightly bigger than a golfball (or 12 if you doubled the filling recipe).

The rest of the dough can be divided up into two loaves.  Place the loaves on a greased cookie sheet.  Allow to rise until doubled again. 

Preheat oven to 400 degrees F.

In the meantime, on a floured surface, roll the golfball sized dough into circles that are 1/8" thick and about 4 1/2" in diameter.

Once the filling is cooled, place 1/3 cup filling onto the dough circles and gather the dough up into the center, pinching closed.

Flip over and place on a greased cookie sheet.

Let rise for 20 minutes.
Bake at 400 degrees F for 25 minutes or until golden on the outside.

Let cool for a few minutes.  The filling will be hot.  You can cut them in half to let them cool quicker.