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.
Seitan Crumbles(ContainsSoy, Wheat)
Southwest Spice Blend
Red Wine Vinegar
Potato Buns(ContainsSoy, Eggs, Milk, Wheat)
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!