Hot Chilli Sloppy Joes

Vegan

Vegetarian

Dairy Free

Serves 4 people

15 min prep

15 min cook

These vegan Hot Chilli Sloppy Joes with Parsley Chimichurri go down perfectly for lunch or dinner. Made with Anathoth Farm Hot Chilli Relish, these Sloppy Joes bring some heat!

By Olivia Moore, That Green Olive

Main,

Lunch,

Family

Ingredients

Bugers

4 Burger buns, split

Sloppy Joe Filling

1 Onion, chopped
2 Garlic cloves, chopped
2 tsp Smoked Paprika
2 tsp Ground coriander
1 tsp Cumin seeds
1 can Lentils, drained and rinsed
1 can Jackfruit, rinsed, tough outer layers and core removed, and shredded with two forks
1/2 cup Stock of choice
1/4 cup Anathoth Farm Hot Chilli Relish
3 Tbsp Worcestershire sauce
2 Tbsp Tomato paste
1/4 tsp Ground black pepper
1tsp Salt

Chimichurri

3/4 cup Olive oil
1/2 cup Parsley, chopped
1 Tbsp Anathoth Farm Hot Chilli Relish
1 tsp Red Wine Vinegar
1 tsp Salt
1/4 Avocado

Method

To make the sloppy joe filling, heat 2 tbsp oil in a large frying pan over medium-high heat. Add onion and garlic and saute for 3 minutes, then add spices and cook for another 3 minutes, stirring often, until nutty and fragrant.
Add remaining ingredients and stir well. Reduce heat to a simmer and allow to cook for 10 minutes, until a thick sauce consistency.
Meanwhile, to make the chimichurri, combine all ingredients except for the avocado with a stick blender until parsley is very finely chopped. Mash avocado with a fork, then stir through the parsley mixture.
To serve, spread each top and bottom bun with generous amounts of Anathoth Farm Hot Chilli Relish.
Top each bottom bun with a few generous dollops of sloppy joe filling, followed by chimichurri and finally a top bun. Serve immediately.
If meat is preferred, replace lentils and jackfruit with 2-3 cups of cooked and pulled chicken or pork.