Smoky Vegetarian Sloppy Joes with Cooling Asian Pear Slaw

Sloppy Joe Mix

• 1 large onion, minced
• 4 cloves garlic, minced
• 1.5 lbs crimini mushrooms, minced
• 1 cup walnuts, chopped
• 1/2 cup tomato paste
• 1 12 oz can of lager or other light beer
• 2 tbs Worcestershire
• 3 chipotle peppers in adobo, chopped
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp salt
• 2 tbsp canola or vegetable oil
• 4 potato or hamburger buns

Cooling Asian Pear Slaw

• 2 cups purple cabbage, shredded or sliced
• 2 asian pears, thinly sliced
• 2 carrots, grated or chopped
• 4 scallions, chopped
• 1 tsp salt
• 1/2 cup mayo
• 2 tsp sugar
• 1 tbsp apple cider vinegar
• juice from 1 lime

This is a wonderfully forgiving recipe, full of vegetables and deep, smoky flavor. Perfect for easy weeknight dinners or summer BBQs.

1. The slaw benefits from some time in the fridge, so start here. Combine the last 5 ingredients (salt, mayo, sugar, vinegar, lime) in a medium sized bowl and whisk until mixed.
2. Add cabbage, pears, carrots, and scallions to the dressing and mix together well. Cover and place in fridge until sandwiches are ready to assemble.
3. Heat oil in skillet over medium-high heat.
4. Add onion to skillet and cook until well browned – careful not to burn – for 6-8 minutes.
5. Add the mushrooms and cook until most liquid has evaporated, about 10 minutes.
6. Clear a bit of space in the pan by pushing the mushroom mixture aside and add the tomato paste.
7. Add garlic and mix all ingredients together. Pour in beer to deglaze the pan. Be sure to scrape the toasty bits off the bottom of the pan.
8. Add walnuts, Worcestershire, chipotle peppers, chili powder, paprika, and salt. Mix together well.
9. Let all ingredients cook together for 3-5 minutes, stirring frequently to prevent sticking.
10. Prepare sandwiches by spooning about 1/2 – 3/4 cup of sloppy joe mix onto hamburger bun and healthy pile of slaw on top.