Sloppy Josephine Sliders Vegetarian Recipes

SOUTHERN SLOPPY JOE SLIDERS

Steps:

• Heat the coconut oil in a cast-iron skillet over medium-high heat. Add the red peppers and onions and saute until just beginning to turn translucent, 2 to 3 minutes. Add the ground beef, breaking it up with a wooden spoon. Saute until browned all the way through, about 5 minutes. (If using ground meat substitute, just heat until warmed through, about 2 minutes.)
• In a medium bowl, whisk together the tomato paste, bourbon, soy sauce, cider vinegar, mustard, sorghum, cumin, liquid smoke, red pepper flakes and 1/2 cup water.
• Stir the bourbon mixture and the garlic into the skillet. Simmer, covered, for 15 to 20 minutes. Season with more soy sauce as needed.
• Toast the slider buns with a little butter in a cast-iron skillet over medium heat. Spoon the sloppy joe mixture onto the buns.

VEGETARIAN SLIDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Cut the rolls in half. Set the bottom halves into the bottom of the prepared pan and spread with marinara sauce. Place a layer of mozzarella cheese over the marinara and add a layer of tomatoes over the cheese. Spread basil over the tomatoes and add the top halves of the rolls.
• Combine melted butter, Parmesan cheese, garlic, and Italian seasoning in a bowl; stir to combine. Brush over the tops of the sliders.
• Bake in the preheated oven until the insides are gooey and the tops are golden brown, 10 to 15 minutes.

VEGETARIAN SLOPPY JOES

Steps:

• Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
• Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

SLOPPY JOSEPHINE SLIDERS (VEGETARIAN)

Steps:

• Heat olive oil in a wide, heavy skillet. Add the onions, 1/8 tsp salt and a few grinds of pepper. Cook, stirring often, over medium-heigh heat, until onions are browned and sticky/crispy, about 15 minutes. Remove pan from heat.
• Meanwhile, in a second wide, heavy skillet, melt butter. Add all the mushrooms, garlic, 1/8 tsp salt and a few grinds pepper. Cook over medium-high heat, stirring frequently, until mushrooms are richly browned, about 15 minutes.
• Increase heat to high, pour in cognac and cook until liquid disappears, 1 minutes. Remove pan from heat.
• Split buns; lay them open-faced on a broiler rack. Cover both halves with cheese. Slide under the broiler just until cheese has melted, 1 to 2 minutes. Set buns on serving platter.
• Heap mushrooms onto each bottom bun. Top with onions. Cover with top bun. Enjoy.

SLOPPY JOE SLIDERS

Steps:

• Heat oil in a large pot. Saute onions 3 minutes until tender.
• Add ground beef to pot. Cook until brown, stirring to separate meat. Drain well.
• Stir in BBQ sauce (or Ketchup), mustard and Worcestershire.
• Simmer about 5 minutes until flavors are blended.
• Spoon onto slider rolls.