Sloppy Joes Sliders topped with Cashew Avocado Cream Sauce
So authentic that we even challenged the masses to ask, "where's the beef?!" This super easy plant based version of Sloppy was introduced during a large charitable event where we were slinging literally hundreds of sliders to a somewhat unsuspecting crowd. "mmmmmmmmm" after "mmmmmmm" followed by smiles, reassured that this Joe was a keeper.
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 TBS olive oil
- 1-2 garlic cloves, minced
- 1 package of Beyond Meat Beefy Crumbles
- ½ C barbeque sauce (pick one that has a little sweetness to it)
- 7 oz. (1/2 can) of pureed tomatoes
- 4 oz. tomato paste
- 1 TBS Dijon mustard
- 1 TBS vegan Worcestershire sauce
- 1 C raw cashews, soaked in water for an hour
- 1 avocado, peeled and pitted
- 1 TBS olive oil
- 1 tsp onion powder
- Juice of ½ lemon
- ¼ C water (or more if needed)
- Salt/pepper to taste
Heat the olive oil in a large skillet over medium heat; sauté the onion and bell pepper until they begin to soften, about 5 minutes. Add the garlic and Beyond Meat Crumbles; cook and stir until the meat begins to crisp up just a bit, about another 5 to 7 minutes.
Add in the barbeque sauce, pureed tomatoes, tomato paste, mustard and Worcestershire sauce. Mix very well and allow to simmer for about 10 minutes allowing some of the liquid to evaporate a little (but not become dry). Remove from heat and allow to cool for about 5 minutes. In the meantime, slather the cashew avocado sauce on your slider buns. Top with a heaping scoop of Sloppy Joe and devour.
Add all ingredients to a blender and continue to blend until a thick spreadable consistency is reached. Chill for 30 minutes in a sealed container.
How did this recipe work out?
I would give that a shot for sure! Will you let me know how it works out?