1 tbsp vegan butter
1 tbsp olive oil
10oz package of baby portobello mushrooms, diced
1/3 green bell pepper, diced
½ medium onion, diced
1 jalapeño, diced (omit if you don’t like spice. I love it)
3 cloves of garlic, minced
2/3 cup ketchup
1 tbsp tomato paste
1 tbsp brown sugar
1 tbsp molasses
1 tbsp mustard
¾ chili powder
2-3 tbsp soy sauce
¼ tsp black pepper
*If you want to limit the sugar in this recipe, don’t add the brown sugar.*
I suggest making the sauce first. Whisk together ketchup, molasses, brown sugar, mustard, chili powder, soy sauce, and black pepper. Adjust it to your liking.
Heat the butter and olive oil in a large pan over medium heat. Sauté the bell pepper and jalapeño until it begins to soften. Add onions and garlic until they begin to soften as well. Add the mushrooms and cook until they are soft and a majority of the moisture is gone. But don’t dry it out. I added the sauce a little at a time because I didn’t want to over do it. If you do a pound of mushrooms, I’m sure the entire sauce mixture will be fine. Cook until the sauce is thickened.
I toasted my bun in a clean pan with butter over low heat. This made two sloppy joes depending on how much you put on the buns.