Healthy Recipe: Mushroom Sloppy Joes with Chipotle Slaw

Sink your teeth into these plant-powered sloppy joes! They’re sweet, savory, tangy, and spicy all at the same time. Thanks to a base of rich, beefy mushrooms they’re guaranteed to satisfy carnivores and plant eaters alike. And they’re no slouch in the protein department either. A little help from canned lentils packs each sandwich with nearly as much protein as a traditional sloppy joe.

Prep-wise, we love their convenience. Whip them up in advance to reheat for a speedy weeknight dinner—or for easy entertaining when you’re cooking for a crowd.  


 For the chipotle slaw:

1 tablespoon white vinegar

2 teaspoons sugar

2 teaspoons adobo sauce from canned chipotle chiles in adobo sauce

¼ cup mayonnaise

¼ cup light sour cream

Salt and freshly ground black pepper

14 oz (397 g) bag shredded coleslaw

For the mushroom sloppy joes:

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

1 lb (16 oz/500 g) cremini or button mushrooms, finely chopped

3 garlic cloves, minced

¾ cup (6 oz/180 ml) beer

1 can 8 oz (227 g) tomato sauce, no salt added

1 can 15.5 oz (439 g) lentils, no salt added, rinsed and drained

1 tablespoon tomato paste, no salt added

1 tablespoon ketchup

2 teaspoons Worcestershire sauce

2 teaspoons balsamic vinegar

¾ teaspoon chili powder

Salt and freshly ground black pepper

6 whole-wheat hamburger buns, toasted


Make the slaw: In a large bowl whisk together the vinegar, sugar, adobo sauce, mayonnaise, sour cream, salt, and pepper. Add coleslaw and toss well. Cover and refrigerate.

Make the sloppy joes: In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté 5 minutes. Stir in mushrooms and sauté until they are browned and have released all of their liquid, about 5 to 7 minutes. Add garlic and stir briefly for 1 additional minute. Stir in beer, tomato sauce, lentils, tomato paste, ketchup, Worcestershire sauce, balsamic vinegar, chili powder, salt, and pepper and cook 5 to 7 additional minutes, until the sauce has thickened. Remove from heat. Spoon onto toasted buns and top with slaw.

Serve remaining slaw as a side dish.

Makes 6 servings.


Calories 407

Protein 16 g

Total fat 15 g

Saturated fat 3 g

Cholesterol 8 mg

Carbs 53 g

Fiber 12 g

Total sugars 13 g

Added sugars 2 g

Sodium 484 mg

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