Quick Meals: Vegan Sloppy Joe
Try this 3 step recipe and you'll wonder how you've lived this long without it! It is healthy, delish, and did we mention there are only three steps?!
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Vegan Sloppy Joe
Video: Point Blank Photography (@pointblankphoto)
Pictures: Jamie-Lee Fuoco (@fuoco.photography)
Introductions & Fun Facts
The three companies involved in today's recipe are Dyana's Aji, Sriracha Revolver, and the Salt Dispensary! We have previously told you about Sriracha Revolver's Jordan (link here) and Salt Dispensary's Jonathan (link here), so we thought that this time we could take this opportunity to tell you about the (potential) Cuban origin of the sloppy joe!
Sloppy Joe's was a Cuban bar in Havana in the 30s, and it was the property of Jose Garcia. Operating under a different name, the bar served (lots) liquor and was (thus) frequented by mostly American tourists - they were 90% of the business (this may or not have had anything to do with the advent of prohibition in the USA).
The bar unofficially received this name because Jose (AKA Joe...because apparently, Jose was hard?) kept the place in such a mess that, over time, it became affectionately known as the sloppy Joe by its patrons. Imagine that it doesn't even really have anything to do with the meal! The name was also given to their classic ropa vieja sandwich (a yummy slow-cooked shredded beef typically cooked in a tomato sauce).
The day Prohibition ended, a Sloppy Joe’s Bar in Key West, Florida, opened (December 5, 1933). Initially, it launched under a different name, but Ernest Hemingway (a regular at Jose's in Havana) encouraged its rebranding to Sloppy Joe’s in his friends honour. Now widely seen as THE place to get your sloppy joe, selling more than 50,000 Sloppy Joes a year,
In 1959, after the Cuban revolution, Havana's Sloppy Joe's Bar was closed and abandoned together with its history. However, The Office of the Historian of Havana began to restore it in 2007. The work was finished in 2013!
Although now the sloppy joe may be seen as a North American staple, its origins come from a Cuban classic!
Picture: Jamie-Lee Fuoco (@fuoco.photography)
Prep: 5-10 Minutes Cook: 25 minutes
Lentil Burger Filling
2 tbsp of Dyana's Aji (find your heat preference here)
1/4 cup of Sriracha Revolver chili garlic sauce (buy here)
2 cans of cooked lentils
2 tbsp of blackstap molasses
2 tbsp of maple syrup
1/4 cup + 2 tbsp of Ketchup
Coleslaw + Sauce
2 tbsp Sriracha Revolver garlic chili sauce
Pinch of Applewood Smoked salt from the Salt Dispensary (buy here)
5 cups of Forstbauer Farm carrots and cabbage – shredded
1/2 cup vegan mayo
2 tbsp of sugar
2 tbsp of apple cider vinegar
Step 1: Burger Fillin'
Combine all lentil burger ingredients in a saucepan and cook until heated through.
Step 2: Slaw
Combine all coleslaw ingredients and whisk together. Add to the carrots and cabbage.
Step 3: Bring everything together!
Prep your bun to your taste (toast or don’t!), add the lentil filling, top with coleslaw, and enjoy!
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