Sloppy Joel Pie
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| Sloppy Joel Pie |
Sloppy Joel Pie: This here’s the story of a pie named Sloppy Joel. It was the neatest way ever for a Sloppy Joel to be prepared, served, and enjoyed, yet it never lost that messy-sounding moniker. Some things just stick around forever, like when you spill glitter on a carpet. But our friend Joel still wears the epithet with pride, because how often do you get both a sandwich and a pie named after you?
Combining the signature flavors of a classic American sandwich full of savory and saucy “beef” and tomatoes with the clean-cut convenience of one of Betty Crocker’s impossibly easy Bisquick pies in a completely vegan way… well, this pie has it all.
MAKES 1 PIE
$0.90 PER SERVING
Ingredients for Sloppy Joel Pie recipe
- 1 (8-ounce) package tempeh
- 1 tablespoon vegan Worcestershire sauce
- 3 tablespoons soy sauce or Bragg’s Liquid Aminos
- Dash of Tabasco or other hot sauce (optional)
- Dash of vegan liquid smoke
- ¾ teaspoon onion powder
- Pinch of celery seed
- Olive oil cooking spray
- 1 to 2 tablespoons olive oil
- 1 red onion, diced
- 1 green bell pepper, diced
- 3 Campari tomatoes, or 6 cherry tomatoes, quartered
- 1 tablespoon chopped fresh parsley
- ½ cup vegan Bisquick mix
- 1 tablespoon ground flaxseed
- ½ teaspoon Ener-G egg replacer
- 1 cup soy milk, plus more as needed
- 1 tablespoon applesauce
- Ketchup or A.1. steak sauce for topping
How to make Sloppy Joel Pie ?
Crumble the tempeh into a large bowl. In a small bowl, whisk together the vegan Worcestershire sauce, soy sauce, Tabasco, vegan liquid smoke, ½ teaspoon of the onion powder, and the celery seed. Pour the sauce over the tempeh and mix together with a large spoon until the tempeh is well coated. Cover and let sit for 10 minutes, tossing the tempeh occasionally to make sure it marinates evenly.
Preheat the oven to 400ºF. Spray a pie dish with a heavy coating of olive oil cooking spray.
In your favorite cast-iron skillet, heat the olive oil over medium heat. Toss in the marinated tempeh and cook for 3 minutes, then add the onion, bell pepper, and any leftover marinade from the tempeh. Cook for another 5 minutes, or until the vegetables are tender.
Toss in the tomatoes and parsley, then cook for another 3 to 5 minutes, or until the onion is translucent.
In a large bowl, whisk together the Bisquick, remaining ¼ teaspoon onion powder, the flaxseed, and the egg replacer. Add the soy milk and applesauce and blend with an electric handheld mixer until the batter is smooth; it should look a little runny. If your mixture is too thick, you might need to add more soy milk, 1 teaspoon at a time, until the desired consistency is reached.
Pour the tempeh mixture into the pie dish and spread it into an even layer. Pour the Bisquick batter over the top.
Bake for 30 to 35 minutes, or until a bamboo skewer stuck in the center comes out clean.
Serve warm, with ketchup or A.1. steak sauce.
You can use your leftover vegan Bisquick mix to make:
Mac and Cheez Pie
BLT Pancake Stacks
Sweet Potato Pancakes
Easy Mixed Berry Muffins
You can use the rest of your bottle of vegan Worcestershire sauce to make:
Beefless Brussels Sprout Shepherd’s Pie
Vegan Gyros
Roasted Red Flannel Hash
Yankee Pot Roast Dinner
