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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?!

 

"Local Community" Recipe Series


This recipe is part of an incredible project that demonstrates what it looks like when local businesses band together. The COVID-19 pandemic brought about numerous challenges for local businesses, but it also paved the way for unique collaboration opportunities. Our "Local Community" recipe series is one of those opportunities - we work closely with local businesses to not only support one another but bring you some time-saving and drool-worthy recipes! We will be bringing you one of these fantastic recipes every two weeks, so be sure to subscribe to get them right in your inbox!

 

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)

 

Recipe


Time Required


Prep: 5-10 Minutes Cook: 25 minutes

Ingredients


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

  • Burger buns

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

Directions


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!

 

Thank you!

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