Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (2024)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This vegan Sloppy Joe recipe with Roasted Portobello Mushrooms is a healthy alternative to everyone’s favourite childhood comfort food.

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (1)

I don’t know about your childhood comfort staples but for me, it was all about sloppy joes. I think my love affair with sloppy joes started with my mother’s love for stress-free weeknight dinners (hello MANWICH), and only grew with the crazy cafeteria lady from Billy Madison (c’mon, I know you know that scene). But fast forward to today, and I’m still totally enamoured by sloppy joes.

I mean who doesn’t like the idea of tucking into a massive sloppy sandwich filled with saucy meaty sweet-savoury goodness? Now, you all know I’m not strictly plant-based, but I do try to incorporate a few meatless meals into my diet every week. And if it means I can still indulge in my favourite comfort foods, then SIGN ME UP. Say hello to this AH-MAZ-ING vegan sloppy joe recipe – aka your new plant-based staple meal.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

This vegan sloppy joe recipe is perfect for anyone who is trying to eat a little more plant-based but doesn’t want to sacrifice their favs (I hear ya!). Here are a few more reasons why this recipe is a total winner!

  • Plant-based
  • High protein (24 grams per serving)
  • High fibre (10 grams per serving)
  • Veggie packed
  • Family friendly
  • Comforting and nostalgic AF

Key Ingredients

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (2)

Veggie Ground “Meat” – Instead of the traditional ground beef, we are using some veggie ground “meat” as a substitute to make this vegan sloppy joe. I personally love to use the Yves veggie ground round, but you can use whatever imitation veggie meat you can find at your local grocery store.

Mushrooms – We are using two kinds of mushrooms to make these vegan sloppy joes and that includes – cremini and portobello. The portobello mushroom caps will serve as a sort of bun for the filling, while the cremini mushroom adds an amazing texture to the sloppy joe mixture.

Veggies – When I make my recipes plant-based, I make sure to do it right by loading up on veggies! In this case, we are adding carrots, red pepper, and onion to the sloppy joe filling.

Sauce – No good sloppy joe is made without a delicious sweet tomatoey sauce. To achieve this we combine maple syrup, HP sauce, tomato paste, tomato sauce, and red wine vinegar. So. Fricking. Delish.

How to Make This Recipe

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (3)

Step 1: Pulse cremini mushrooms in a food processor to reach a ground meat consistency.

Step 2: Heat the olive oil in a medium skillet over medium high heat. Add in the onion, and carrots, and cook until the onion and carrots has softened, about 5 minutes. Add in the mushrooms, bell pepper, jalapeno, and garlic and saute until softened, about 4 minutes.

Step 3: Stir in the tomato paste and stir until fragrant, then add in the HP sauce, tomato sauce, red wine vinegar and maple syrup. Reduce the heat to low and simmer for about 5-7 minutes.

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (4)

Step 4: Right before serving, stir in the veggie meat and season with salt and pepper, to taste.

Step 5: Meanwhile, preheat the broiler. Brush the mushroom caps with olive oil and season with salt and pepper on both sides. Place the caps on a baking tray and broil until it soft, about 5-7 minutes, turning once half way through.

Step 6: When ready to serve, place the mushroom cap top side down on the bottom bun. Fill the cavity with lots of the sloppy joe mix then finish with the top bun. Enjoy!

Expert Tips

Okay so there are a few different ways to make this vegan sloppy joe recipe.

One: Use just mushrooms, but I prefer to mix mushrooms into meat so they don’t just fall apart.

Two: Go the bean route (i.e. lentils), which is awesome, but doesn’t really have the same texture as meat.

Three: Use veggie ground meat (which is arguably the best option out all three).

So if for whatever reason you can’t find any veggie ground meat are your local grocery store, these vegan sloppy joes are super flexible as you can substitute either mushrooms or lentils for the “meat” instead.

Recipe FAQs

Is this recipe gluten-free?

If you want to make this recipe gluten-free you can use gluten-free buns. Also, make sure to check the labels of whatever veggie meat you use to ensure that it is totally gluten-free.

What can I serve with this?

I love to make things super easy and serve with a beautiful side salad. This vegan sloppy joe recipe is also perfect to enjoy in the summer time so they would pair deliciously with a side of roasted veggies on the bbq. Yum!

How can I make this low carb?

You can make this low carb by swapping out the buns for some lettuce “buns”. Otherwise, you can use the portobello mushroom caps as the buns instead but you’ll have to let them cool down before using.

Is this recipe kid-friendly?

Totally! What kid doesn’t like a sloppy joe?! I would suggest holding back on the jalapeno though so that it is not too spicy for your little one.

How long will this keep in the fridge?

The sloppy joe mixture should keep in the fridge for about 3-4 days.

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (5)

More Recipes You Might Like

If you are into these vegan sloppy joes, then you are definitely going to want to check out these sandwich and wrap recipes on the blog!

  • Everything Bagel Sandwich with Avocado
  • Avocado Chickpea Salad Sandwich
  • Moroccan Chickpea Salad Wrap
  • Collard Green Wraps (3 Ways!)

I want to know – what are some of your childhood favourite recipes? Let me know in the comments!

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (6)

Vegan Sloppy Joes with Roasted Portobello Mushroom

This vegan Sloppy Joe recipe with Roasted Portobello Mushrooms is a healthy alternative to everyone’s favourite childhood comfort food.

4.72 from 7 votes

Print Pin Rate

Course: Sandwiches

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 368kcal

Author: Abbey Sharp

Ingredients

  • 2 tsp extra virgin olive oil
  • ½ cup onion minced
  • 1 carrot finely minced
  • 1 cup cremini mushrooms
  • 2 cloves garlic finely minced
  • 1 red bell pepper minced
  • 1 jalapeno seeds and veins removed, finely minced
  • 2 tbsp tomato paste
  • 1/2 tbsp HP Sauce
  • 1 cup tomato sauce
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp maple syrup
  • 340 g package of veggie ground "meat"
  • Salt and pepper to taste

Mushrooms & Assembly:

Instructions

  • Pulse cremini mushrooms in a food processor to reach a ground meat consistency.

  • Heat the olive oil in a medium skillet over medium high heat. Add in the onion, and carrots, and cook until the onion and carrots has softened, about 5 minutes. Add in the mushrooms, bell pepper, jalapeno, and garlic and saute until softened, about 4 minutes.

  • Stir in the tomato paste and stir until fragrant, then add in the HP sauce, tomato sauce, red wine vinegar and maple syrup. Reduce the heat to low and simmer for about 5-7 minutes. Right before serving, stir in the veggie meat and season with salt and pepper, to taste.

  • Meanwhile, preheat the broiler. Brush the mushroom caps with olive oil and season with salt and pepper on both sides. Place the caps on a baking tray and broil until it soft, about 5-7 minutes, turning once half way through.

  • When ready to serve, place the mushroom cap top side down on the bottom bun. Fill the cavity with lots of the sloppy joe mix then finish with the top bun. Enjoy!

Video

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1007mg | Potassium: 1067mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3905IU | Vitamin C: 51mg | Calcium: 78mg | Iron: 8mg

Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (7)

Abbey Sharp

Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.

Vegan Sloppy Joe Recipe with Roasted Portobello Mushrooms (2024)

FAQs

How do you keep portobello mushrooms from getting soggy? ›

High Heat & Short Cooking Time: Portobellos have a lot of moisture. High heat with a short cooking time helps evaporate the moisture without overcooking the flesh. Methods like grilling, pan-searing, or broiling are all excellent choices.

Should you peel portobello mushrooms before cooking? ›

Do not peel. Leave the mushrooms whole or slice as necessary.

Should you remove the gills from portobello mushrooms? ›

The gills are usually the first part of the cap to go, so removing them can actually extend the shelf life quite a bit—up to a week or more.

How long will portobello mushrooms last in the refrigerator? ›

Keep in mind that even the freshest mushrooms will spoil relatively quickly, so make sure to cook your portobellos soon after purchasing them—ideally within four to seven days. The same goes for sliced portobello mushrooms.

How do you know when a portobello mushroom is done cooking? ›

Cook mushrooms until lightly crisped around the edges and the interior flesh is tender. Salt and pepper to taste.

Can you overcook portobello mushrooms? ›

Chitin is remarkably heat-stable, which is why it is practically impossible to overcook mushrooms – they remain firm yet tender even after prolonged cooking. They are also higher in protein than most plant foods and contain more glutamate, the chemical responsible for the savoury umami taste.

Do I wash mushrooms before roasting? ›

The Best Way to Wash Mushrooms

The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

What happens if you don't cook portobello mushrooms? ›

Mushrooms, even common button mushrooms, contain traces of carcinogenic compounds in raw form. The same toxin, hydrazine, is also found in portobello mushrooms, and shiitake mushrooms contain a naturally occurring formaldehyde. Both chemicals are heat-sensitive and abolished upon exposure to heat.

How do you store mushrooms so they don't get soggy? ›

Keeping them in the dry, cool fridge is the best way to prolong their life, along with avoiding water (aka washing them) until the last possible second. A paper bag or paper towel-lined zip-top plastic bag will absorb the moisture mushrooms naturally release, preventing them from getting slimy.

How do you make portobello mushrooms last longer? ›

Whole mushrooms last longer than sliced ones, so it's best to keep them whole for storage. Once the portobellos are completely dry post-rinse, put them in an open plastic bag in the refrigerator. The opening will allow for ventilation and keep them good for a few days.

How do you keep mushrooms crispy? ›

Mushrooms need plenty of room to caramelize - so don't overcrowd the pan. I cook them in cast iron most frequently to get that extra crisp. They also need plenty of fat, so don't skimp on the olive oil or butter. Both are super important to properly cook shrooms.

How do you reduce moisture in mushrooms? ›

If you keep the heat low, the mushrooms will just simmer in their liquid. Medium high or high heat will get rid of all that liquid, and will give the mushrooms a nice brown color. Make sure all that water has evaporated before taking your 'shrooms off the heat."

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