Plant-Based Protein Messy Janes
with Pickled Onion, Asparagus & Vegan Chipotle Mayo
- Tree Nuts
- Soy
- Wheat
Craving the ultimate throwback of the humble sloppy joe—minus the meat? Look no further. This version stars ground, plant-based protein, and is worlds tastier than the ones the lunch lady slung: Think pickled onion, a smoky BBQ sauce, and a side of hearty potato wedges. (We’d still highly recommend keeping a few napkins nearby, though.)
Ingredients
4 tablespoon
BBQ Sauce
1 tablespoon
Cornstarch
1 unit
Red Onion
6 ounce
Ground Plant-Based Protein
(Contains: Tree Nuts, Soy, Wheat)
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Ketchup
1 unit
Mushroom Stock Concentrate
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Lime
2 tablespoon
Vegan Chipotle Mayonnaise
1 tablespoon
Southwest Spice Blend
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) • Roast on top rack until lightly browned and tender, 20-25 minutes.
Swap in asparagus for potatoes; roast for 10-12 minutes. (Save potatoes for another use.)
• While potatoes roast, halve, peel, and very thinly slice ¼ of the onion; finely chop remaining. Quarter lime. Halve buns. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime (use the rest of the lime as you like), ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.
• In a second small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice Blend, and 1 TBSP water (2 TBSP for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, 4-5 minutes. • Add plant-based protein*; season with salt and pepper. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned and warmed through, 3-4 minutes more.
• Add 2 TBSP water (4 TBSP for 4 servings) to pan with plant-based protein, then stir in BBQ sauce mixture. Cook, stirring, until sauce has thickened, 2-3 minutes. (TIP: If sauce seems too thick, add another splash of water.) Taste and season with salt and pepper. Turn off heat. • Meanwhile, toast buns until golden brown.
• Divide buns between plates; spread cut sides of bottom buns with vegan chipotle mayo. Fill buns with messy jane filling and as much pickled onion (draining first) as you like. Serve with potato wedges on the side and any remaining mayo for dipping.
Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed this plant-based twist on a classic, though some found the protein too smoky.
- Ease of prep: First-timers appreciated learning a new way to cook with plant-based protein.
- Suggestions: Consider lowering the heat when cooking the protein to prevent burning. Adjust smokiness to taste.
- Variety: Customers welcomed this as a refreshing change from typical sandwiches 🍔.
Reviews from our home cooks
The recipe was great but just wasn't a fan of the fake meat! It was overwhelmingly smoky, and left a weird plastic-y taste in my mouth.
The heat was too high, and the plant-based ground "beef" burned; bun was not large enough.
Loved the option for veggie swap; my family jokes we are having potatoes and scallions tonight we hello fresh haha. Was delicious and easy
Surprisingly good! First time eating fake meat, as you couldn't tell it was fake.
Loved learning a new way to cook with plant-based protein!
Loved! Different from the usual sandwiches we get. Nice change
