(Vegan) Mushroom and Eggplant Sloppy Joes

(Vegan) Mushroom and Eggplant Sloppy Joes

Ingredients

Serves 6

2 tablespoons vegetable oil (I used olive oil)

1 medium onion, finely diced

1 garlic clove, minced

1 red bell pepper, seeded and finely diced

1 lb / 453 gr cremini (or white button) mushrooms, finely diced

1 small eggplant, diced

1 teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons tomato paste

1 tablespoon chili powder*

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ cup water (use beer or white wine for a grown-up version)

1 teaspoon white vinegar

1 15 oz / 425 gr can crushed tomatoes

2 teaspoons brown sugar

1 tablespoon vegan Worcestershire Sauce such as Annie’s (use regular Worcestershire sauce if you don’t care about the vegan thing)

Your favorite buns for serving

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Heat the oil in a large skillet over medium-high heat. Add onion and sauté for 6 minutes until translucent.

Add garlic and sauté for 1 minute, until fragrant.

Add red bell pepper, mushrooms, and eggplant and cook on high for 10 to 12 minutes, stirring every so often until the vegetables cook down, soften, and the moisture has evaporated.

Add salt and pepper and give a good stir.

Add tomato paste, chili powder, ground cumin, paprika and cook for 1 minute stirring.

Add water, vinegar, crushed tomatoes, sugar, and Worcestershire sauce and bring to a simmer.

Once simmering, lower heat to a minimum, partially cover with a lid, and continue cooking by simmering for 30 to 35 until the moisture has boiled off and the mixture reaches that classic sloppy joes thick, stewy consistency.