Eating Sloppy Joes is one of my favorite childhood food memories. I wanted, or rather needed, to come up with a vegetarian version of these messy sandwiches that would satisfy my memories and be good enough to serve to meat eaters. This recipe is a healthy alternative to the real thing and even my dad likes them.
- 1 package Trader Joe’s brand Whole Wheat Hamburger Buns
- 1 tbl olive oil
- ¾ cup diced onions
- 2 large cloves minced fresh garlic
- 1 cup sliced fresh mushrooms
- 1 cup diced tomatoes, fresh or canned
- 1 package (12 oz. bag) Morningstar Farms Meal Starters Gillers Recipe Crumbles
- 1 cup any kind of Barbecue Sauce (I used K.C. Masterpiece Hickory Barbecue Sauce)
- butter or transfat margarine
Thaw out the package of Morningstar Farms Meal Starters Recipe Crumbles in the refrigerator over night or remove from package and heat in a large microwave safe bowl on high for 2 minutes, stirring half way through. Coat the bottom of a large skillet with the olive oil; sauté the onions and garlic over medium heat until soft, taking care not to brown or burn. Add the mushrooms and cook for about two more minutes. Add the tomatoes and heat through. If using canned tomatoes, drain off liquid before adding to mixture. Add the Morningstar Farms Meal Starters Recipe Crumbles; mix thoroughly with the other ingredients. Stir in the barbecue sauce and cook entire mixture until hot. At this point you can turn off the heat, or turn down the heat to the lowest setting. Make sure the mixture does not burn. Spread the insides of the hamburger buns with a thin coating of butter or trans fat free margarine. Sear the buns butter side down in a separate skillet over medium high heat until golden brown. Put the buns on plates and scoop ½ cup to 1 cup of the Fakey Sloppy Joe mixture onto each bun (this depends solely upon how big of an appetite each person has). Tastes great served with a side of macaroni salad and salt and vinegar potato chips. I only said the Fakey Sloppy Joe’s were healthy! Recipe makes six to eight sandwiches.
Added Sunday, Aug. 16, 2009