Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving: Calories 257; Total Fat 9 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 486 mg; Carbohydrates 37 g; Dietary Fiber 5.5 g; Protein 8 g; Sugar 12 g
Total: 45 min
Prep: 20 min
Inactive: 5 min
Cook: 20 min

Craving a hearty sloppy Joe that's vegan and irresistibly meaty? Finely chopped cremini mushrooms deliver that satisfying texture, packed with spicy, smoky flavors in a light yet bold sandwich that'll have everyone coming back for seconds!

1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer (save and enjoy any remainder)
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeos and scallions, for serving (optional)

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Working in batches, pulse the mushrooms in a food processor until they are finely chopped; set aside.
Warm the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon of beer and 1/4 teaspoon salt; stir frequently until the onions take on light browning, about 5 minutes. Stir in the walnuts and bell pepper and cook, stirring occasionally, until the pepper is tender-crisp, about 3 minutes. Add the chopped mushrooms, 3/4 teaspoon black pepper and the chipotle powder and continue cooking, stirring often, until the mushrooms are cooked through, about 5 minutes.
Pour in the remaining beer, then add the ketchup, tomato paste and 1/8 teaspoon salt; stir and cook until the sauce reaches your preferred thickness, about 2 minutes.
Spoon the mixture onto each bun and top as desired.

Note: Some hamburger buns contain dairy or eggscheck the packaging to ensure they are vegan.

Recipe courtesy Recipe Iseasy Kitchens