Seitan Sloppy Joes

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• arugula
  4 oz
• button mushrooms
  8 oz
• garlic
  4 clove
• honey
  2 jar
• olive oil
  2.667 tbsp
• pepper
• potato buns
  4
• red wine vinegar
  4 tbsp
• salt
• seitan crumbles
  1 lb
• tomato paste
  12 oz
• yellow onion
  2
• zucchini
  2

🍳 Cookware

• large pan
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Have, peel, and dice the yellow onion . Mince the garlic . Finely dice the zucchini . Finely chop the button mushrooms .

   yellow onion: 2, garlic: 4 clove, zucchini: 2, button mushrooms: 8 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and garlic to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the Southwest Spice Blend and cook an additional 2 minutes. Season with salt and pepper . Add the tomato paste and stir to coat. Add the honey , 1 cup water, and half the red wine vinegar to the pan. Simmer ⏱️ 10 minutes , until thickened. Season with salt and pepper.

   olive oil: 2.667 tbsp, Southwest Spice Blend: 2 tbsp, salt, pepper, tomato paste: 12 oz, honey: 2 jar, red wine vinegar: 4 tbsp
3. 

   3

   While the sauce simmers, heat a large drizzle of olive oil in another large pan over medium-high heat. Add the mushrooms and zucchini to the pan. Cook, tossing, for 5-7 minutes, until softened. Stir the seitan crumbles and sauce into the pan. Cook another 2-3 minutes, until heated through.

   seitan crumbles: 1 lb
4. 4

   Toast the buns: Place the potato buns in the oven to toast 3-5 minutes until golden brown.

   potato buns: 4
5. 5

   Toss the salad: Toss the arugula in a medium bowl with a drizzle of olive oil and the remaining vinegar. Season to taste with salt and pepper.

   arugula: 4 oz
6. 6

   Assemble the sloppy joe: Fill the buns with as much seitan sloppy joe filling as possible. Serve the arugula salad alongside and enjoy! TIP: Leftover filling makes a great pasta sauce for another night!