HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeitan Sloppy Joes
Seitan Sloppy Joes

Seitan Sloppy Joes

with Arugula Salad

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When Freida and Nate, our HelloFresh chefs, set out to create a vegetarian sloppy joe, they were determined to maintain all the flavor of the classic meat version. And guess what? They totally pulled it off. Make sure you have lots of napkins on hand for this feast—you’re going to need them!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Seitan Crumbles

(ContainsSoy, Wheat)

1 unit

Yellow Onion

2 clove


1 tablespoon

Southwest Spice Blend

6 ounce

Tomato Paste

2 tablespoon

Red Wine Vinegar

1 jar


1 unit


4 ounce

Button Mushrooms

2 unit

Potato Buns

(ContainsSoy, Eggs, Milk, Wheat)

2 ounce


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories642 kcal
Energy (kJ)2686 kJ
Fat16 g
Saturated Fat1 g
Carbohydrate87 g
Sugar34 g
Dietary Fiber9 g
Protein45 g
Cholesterol0 mg
Sodium694 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. Have, peel, and dice the onion. Mince the garlic. Finely dice the zucchini. Finely chop the mushrooms.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and garlic to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the Southwest seasoning and cook an additional 2 minutes. Season with salt and pepper. Add the tomato paste and stir to coat. Add the honey, 1 cup water, and half the vinegar to the pan. Simmer 10 minutes, until thickened. Season with salt and pepper.


While the sauce simmers, heat a large drizzle of olive oil in another large pan over medium-high heat. Add the mushrooms and zucchini to the pan. Cook, tossing, for 5-7 minutes, until softened. Stir the seitan and sauce into the pan. Cook another 2-3 minutes, until heated through.


Toast the buns: Place the buns in the oven to toast 3-5 minutes until golden brown.


Toss the salad: Toss the arugula in a medium bowl with a drizzle of olive oil and the remaining vinegar. Season to taste with salt and pepper.


Assemble the sloppy joe: Fill the buns with as much seitan sloppy joe filling as possible. Serve the arugula salad alongside and enjoy! TIP: Leftover filling makes a great pasta sauce for another night!