Walnut & Mushroom Sloppy Joe



Prep Time:

15 Mins

Cook Time:

15 Mins


3/4 cup Walnut Taco Meat

1-pound Portobello mushrooms, gills and stems removed

2 tablespoons canola oil

1 medium onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1-1/2 cups ketchup

2 tablespoons brown sugar

1/2 teaspoon dry mustard

1/2 teaspoon cayenne pepper

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce (or vegan Worcestershire)

1 tablespoon apple cider vinegar

1/2 teaspoon salt

8 potato buns, toasted

Recipe courtesy of California Walnuts.


1. Pulse the mushrooms in a food processor and combine with walnut taco meat. 

2. Heat oil in a large skillet over medium-high heat. Add the onions, bell pepper, and minced garlic, and cook for 5 minutes or until the veggies soften.

3. Add the walnuts/mushroom mixture to the skillet, stir so everything is well combined and let cook for 5 minutes.

4. In a small bowl, combine ketchup, brown sugar, dry mustard, cayenne pepper, tomato paste, Worcestershire sauce, and apple cider vinegar, then add to the skillet. Stir everything together and let simmer for 5 minutes. Adjust with salt to taste.

5. Serve the prepared sloppy joe mix on top of toasted buns. Serve immediately while still warm.



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