Spicy Vegan Sloppy Joes

Ingredients

1 pound cremini mushrooms, halved

1 tablespoon extra-virgin olive oil

1 large sweet onion, diced

1 3/4 cups light beer (drink what's left in the bottle)

Kosher salt

1/3 cup finely chopped walnuts

1 small green bell pepper, seeded and diced

Freshly ground black pepper

1/2 teaspoon chipotle chile powder

1/4 cup ketchup

3 tablespoons tomato paste

6 whole grain hamburger buns

Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

Cook's Note: Some buns are not vegan so check the label to be sure your hamburger buns are dairy and egg free.