Sloppy Sandwich Made Just Right

Recipe courtesy of JL Fields of JL Goes Vegan


Servings: 6-8


2 portabella mushroom caps, roughly chopped
½ large green pepper
1 quarter of a large red onion
1 tsp avocado oil
2 cloves garlic, minced
½ cup cooked quinoa (cooked in vegetable broth)
¾ cup marinara sauce
¼ tsp iodized sea salt
½ tsp chipotle powder
½ tsp taco seasoning
Whole wheat buns
Sliced onion
Yellow mustard
Dill pickles


Pulse mushrooms, green pepper and onion in a food processor (separately). Each should be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.

Heat oil in skillet on medium-high heat and quickly sauté the garlic. Add mushroom, pepper and onion mix, sauté on high heat for 1-3 minutes. Add quinoa and sauté, still on high heat, for a few more minutes. Add marinara sauce and spices, bring mixture to a boil. Stir frequently for 5 minutes. Reduce heat and simmer for 10 minutes.

Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.


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