Jalapeno Cheddar Sloppy Joes

Jalapeno Cheddar Sloppy Joes

Prep Time: 20 Min
Cook Time: Approx. 30 Min

Yields: 5 - 6 Large Buns
8 x Hamburger Bun Sized

What You Need

• Buns ( See Notes)
• 200g Aged Jalapeno Cheddar, shredded
• 2 Jalapenos, sliced 

SLOPPY MIX

• 1 Tbsp. EVOO
• 1 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 1 stalk Celery, diced
• 1 Red Bell Pepper, diced
• 2 Jalapenos, diced (I kept some seeds / pith for spice)
• 454g Beyond Meat Beef
• 1 Tbsp. Tomato Paste
• 1/2 Tbsp. Browning Sauce
• 1 Tbsp. Ketchup
• 1/2 Tbsp. Yellow Mustard
• Valentina Super Hot Sauce
• 1/2 Tbsp. Brown Sugar 
• 1 Tsp. Clubhouse Garlic Plus Seasoning
• 1 Tsp. Primal Palate Meat & Potatoes Seasoning
• 1 Tsp. Onion Powder
• 1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1/2 C President's Choice Plant-Based Chik'n Broth
• 1 Tsp. Corn Starch
• Himalayan Salt & Cracked Pepper

Notes

• I had planned on using standard sized hamburg buns, but ended up going with larger Olive Oil buns instead. Servings will vary depending on the size of your bun and the amount of the sloppy mixture per bun.
• I used a Gusto Jalapeno Cheddar. If you can't find it, you could sub in regular aged cheddar or even a jalapeno Monterey Jack.

Directions

• Start heating the EVOO, butter, garlic, and pepper flakes in a large, non-stick skillet set to about medium. Once heated, stir and let sizzle for 30 + seconds before adding the jalapeno, onion, red pepper, celery, and a good hit of salt & pepper. Cook your veggies about 10 minutes, stirring as needed. Reduce your heat if needed to avoid scorching. After the 10 minutes, make a well in the center of the skillet and drop in your plant-based beef. Season with salt & pepper and break the beef down into crumbles as it browns. After a few minutes, stir everything together and continue to cook another few minutes.​

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• Stir in the tomato paste and continue to cook another couple minutes. Next, add the spices, browning sauce, ketchup, mustard, some spicy hot sauce, and brown sugar along with another good pinch of salt & pepper. Stir to combine and continue to cook another couple minutes. Whisk together the broth and corn starch. Pour this in the skillet and cover for 5ish minutes. Remove cover and continue to cook another couple minutes. Taste and adjust your salt / pepper if needed / desired. Turn off the heat.​

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• Heat a grill pan and brush your buns with EVOO. Grill until gorgeously golden and crisp.
• Preheat your oven to BROIL HIGH. Get your bottom buns onto a parchment lined baking sheet. Pile on as much of your sloppy mix as your heart desires and top with shredded cheddar and a few slices of jalapeno. Place the tray under the broiler until melty and delish.
• Add the crispy top buns, serve and ENJOY!

HAPPY VEG