Vegan: Jerk Sloppy Joes Recipe
Last night we we made a vegan version of sloppy joes, called Jerk Sloppy Joes from one of our favorite cookbooks called, Isa Does It.
What I love about this cookbook is that there are plenty of quick 30 minute meals and plenty of meals that take some time to cook and prepare but sure make you feel like an experienced culinary chef.
Isa’s cookbook is a hardcover book full of beautiful photos and around 200 mouth watering recipes.
From stir-fries to scrambles to hearty Sunday suppers this book is a must for your vegan kitchen bookshelf.
From the inside fold of the book here is a sneak peek into what you will discover:
- supermarket & pantry friendly recipes
- clear and concise directions
- simple ways to improve your cooking time
- secrets and shortcuts for complex, restaurant quality vegan cooking
- knife techniques and kitchen tips
- lan ahead strategies and quick cleanup
- easy breezy one bowl desserts
- ingredient swaps for common allergens
- beautiful images form photographer Vanessa Rees
Now to the good stuff. Here you will find the recipe to the Jerk Sloppy Joes we made last night which was full of bold flavor and REAL pictures of the final product, including a professional one from the book so you can see from our table to what the professionals have captured.
By the way….we skipped the spinach part because we ate all the spinach the night before. Oops…..
You can also find this recipe over on Isa’s site HERE. We posted the exact recipe from the book an site below:
For the Sloppy Joe:
1 tablespoon plus 1 teaspoon coconut oil, divided
1 medium onion, diced medium
1 pound seitan,chopped into bite sized pieces
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh thyme
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon cinnamon
Several dashes fresh black pepper
14 oz can crushed tomatoes
2 tablespoon pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons yellow mustard
For the spinach:
2 teaspoons coconut oil
2 cloves minced garlic
1 lb spinach, washed well, stems removed
1 cup coconut milk (regular or light)
2 star anise
1/4 teaspoon salt
4 to 6 big sandwich buns
Prepare the Sloppy Joe:
Preheat a large, heavy bottomed pan over medium-high heat. Saute onion in one tablespoon coconut oil and a pinch of salt, until translucent, 3 to 5 minutes.
Add the seitan and cook for about 10 minutes, until nicely browned, stirring often. Push the seitan and onions to one side of the pan so that you have space to quickly saute the garlic and ginger. Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds. Then mix it up with the seitan and onions.
Add thyme, paprika, salt, allspice, red pepper flakes, cinnamon and black pepper and toss to coat everything and cook the spices a bit.
Add the tomatoes, and cook for about 10 more minutes, tossing often. Lastly, mix in the maple syrup, lime juice and mustard. Let cook for a minute or so, then taste for salt and seasonings, and serve.
Prepare the spinach:
Preheat a large, heavy bottomed pan over medium heat. Quickly saute the garlic in coconut oil, just so it sizzles for a few seconds, being careful that it doesn’t burn. Add the spinach in batches, tossing with tongs, until it is all wilted and fits in the pan. Cook for about 3 minutes, until a lot of moisture is released.
Now we’re going to get rid of the excess moisture, but try not to lose any garlic or spinach in the process. Shove the spinach off to one side, and carefully (don’t burn yourself, dummy!) lift the pan and drain the excess water into the sink. The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.
Now return to the heat, add the coconut milk, star anise and salt. Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor. Turn the heat off and let it rest for 10 minutes or so, soaking up the coconut milk yumminess.
Our photos during and after the final product.
I have to say this recipe was a winner and quick and easy to prepare. We found our Vegan buns at Whole Foods and will definitely be cooking this winner of a recipe on a regular basis. The entire family loved this one and even the 14 yr. old in our house. Great for the entire family and even the kids!
The best part!
It’s cruelty free which means it’s all VEGAN!
If you are interested in more recipes from Isa Does It be sure to check out her cookbook over on Amazon at the link below:
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