We have another Throwback Thursday here at the Vegan Taste!
Growing up, I loved Sloppy Joes. My mom would make them from scratch and they were one of my favorite meals. When I moved out on my own, I used Manwich. I am sure that somewhere in our lives most of us have used Manwich to make a meal or our parents have.
Now, being vegan I make my own sloppy joes. Recently, I have discovered a new, modern twist on this old favorite. I use vegan chorizo and some seasonings from Mexican cuisine. The result is pure heaven!
Try this cruelty free update to a traditional dish!
Chorizo Sloppy Joes
Makes 4 generous servings
½ a small yellow onion, diced
1 package (12 oz) of vegan Chorizo or 1 ½ cups of cooked, drained black beans
2-3 cloves of garlic, minced
1 cup of crushed fire roasted tomatoes
1-2 teaspoons smoked chili powder
Use smoked paprika, ancho, or chipotle depending on the level of head you would prefer.
½ teaspoon of cumin, ground
1 teaspoon of Mexican oregano, dried (crush it as you add)
¼ cup of minced cilantro
4 hearty sandwich rolls, cut in half
Pico de Gallo
In a skillet or wok, heat the diced onion and the vegan chorizo, if using. If using beans, add those after you add the sauce. Cook over medium heat until the onions are translucent, about 5 minutes. Add the garlic and cook an additional minute until you can smell the garlic. Add the crushed fire roasted tomatoes, chili powder, cumin, and Mexican oregano. If you used beans instead of chorizo, add them now. Stir until all the spices are combined, reduce the heat to medium low, and simmer 10-15 minutes until the sauce thickens slightly and the flavors have a chance to meld. Remove from the heat, and add the cilantro. Serve over the buns, cut open faced. Top with fresh lettuce, tomato, and avocado chunks or serve these on the side for a prettier presentation. Or, you could top with Pico de Gallo.