sloppy joe sliders

I tried to write about this recipe the other day, but Court Kitty had other ideas.

Computer hog.

I told him to look at his brothers sitting by the window, watching the snow fall. I said that he should totally get in on that! This might be the day that those squirrels living in the tree in the neighbor’s yard decide to open our window themselves and invite all the cats over for a nut-hunting party! He wasn’t buying it. I’m pretty sure he rolled his eyes at me.

I was hopeful when he lifted his head to accept chin scratches from my husband, but he still refused to stand up.

So we all curled up together, listened to the thundersnow and watched Kipper play in his 500th game.

Fast forward to today, Court Kitty is asleep in the shower and I can finally take back control of my computer to do super important things, like talk about sloppy joes.

Ever since I whipped up the chipotle cashew dip, I’ve had Super Bowl foods on the brain.

It’s not that I’m excited about the Super Bowl. I don’t care who wins. I don’t even like football all that much. I mostly like the victory dances. Oh, and the qb sacks. I love the sacks. But mostly I just sit there in front of the television, wishing I was watching hockey instead.

But I like parties, and I like bite size food.

I think these vegan sloppy joes would be a great addition to any party spread. They’re small so they’re not too messy, and they’re packed with protein and fiber. Eat a couple. Eat a couple dozen. No one here is judging you. Just don’t eat them with a fork. Then I will judge you.

Sloppy Joe Sliders
Recipe adapted from Martha Stewart
Printable recipe

  • 1 tablespoon canola oil
  • 1 medium onion
  • 1/2 green bell pepper
  • 1 celery stalk
  • 2 cloves of garlic (or Dorot crushed garlic)
  • 12 ounce package of meatless veggie crumbles
  • 15 ounces tomato sauce
  • 1/4 cup ketchup
  • 1 tablespoon vegan Worcestershire sauce (or try this recipe to make your own)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 16 mini hamburger buns
  • pickle slices (optional)

Directions:

Chop up your onion, bell pepper and celery stalk.

I like thick bites of veggies in my sloppy joes, but feel free to chop your veggies as small as you’d like.

Mince your garlic cloves, or grab a Dorot garlic tray.

I like to use these frozen crushed garlic poppers from Dorot every chance I get. One cube equals one clove.

Place your oil, onion, celery, bell pepper, garlic, sea salt and pepper in a skillet and cook over medium-high heat for 5-7 minutes, stirring frequently. When the veggies are tender, add in the crumbles and cook for 5 more minutes.

While the veggies and crumbles are cooking, combine the Worcestershire sauce and ketchup into a small bowl and stir.

Add this mixture and the tomato sauce to the skillet and continue to simmer for 6-8 minutes.

Remove from heat, spoon onto buns immediately and dig in.

I like pickles on mine.

Go Steelers! Go Packers! Let’s eat!

11 thoughts on “sloppy joe sliders

  1. Pingback: a random recipe roundup — the tolerant vegan

  2. This was DELICIOUS!! I woke up craving a sloppy joe, rushed to whole foods and made this. So good! I added some Chile powder and Garlic powder. So good! Made a side of Jalapeno Cornbread to go with it! Thank you for this great recipe!

  3. Pingback: 7 Meatless Ways to Serve Sloppy Joes! | My Family Blog

  4. I came across this blog searching for eggplant recipes. I will definitely make the burgers. They look great and they photograph well too!
    I want to highly recommend adding just regular yellow mustard to your sloppy joe mixture. Sublime everytime!

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