Serves 4 to 6
Time: 45 minutes
Oi vey has life been hectic over the past few weeks! I’ve been traveling a ton, as well as working on a new solo cookbook and wrapping up the desserts for the Forks Over Knives cookbook. On top of that, I’m working on a few other projects that I’ll talk about soon. Point being, I’ve been a little remiss in my blogging duties, but this is a good one and just might make up for my month of silence.
My recent travels took me to NYC and Austin, Texas where I was spoiled to death by all of the amazing vegan food. From migas to tamales to dumplings to curries, my palate was blessedly overstimulated and I arrived back home in Omaha with some major cravings for big flavors. This was the first meal I cooked as soon as I settled in. It combines my love for sauteed callaloo and West Indian jerk sauces (which I miss more than anything!) with my love for sloppy, saucy midwestern sandwiches. Callaloo comes from the leaves of the taro plant, which is virtually impossible to find in the midwest, but spinach makes a great stand in. This Sloppy Joe, made with seitan, is stick-to-your-ribs spicy and tangy, and the spinach is cooling and creamy with coconut and the ethereal sweet licorice flavor of star anise, which is a component in lots of Jamaican curry powders.
To time everything right, start the spinach when you add the tomatoes to the seitan. Of course, you can just enjoy the Sloppy Joes on their own sans spinach (but don’t you love your veggies?) or enjoy the spinach alongside any other jerk sorta’ recipe. And if you don’t feel like having sandwiches, this would be pretty awesome over rice, too.
Oh and I was considering calling these Sloppy Jerks or Jerky Joes, so in the privacy of your own home, feel free to call them whatever you like!
For the Sloppy Joe:
1 tablespoon plus 1 teaspoon coconut oil, divided
1 medium onion, diced medium
1 pound seitan, chopped into bite sized pieces
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh thyme
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon cinnamon
Several dashes fresh black pepper
14 oz can crushed tomatoes
2 tablespoon pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons yellow mustard
For the spinach:
2 teaspoons coconut oil
2 cloves minced garlic
1 lb spinach, washed well, stems removed
1 cup coconut milk (regular or light)
2 star anise
1/4 teaspoon salt
To serve:
4 to 6 big sandwich buns
Prepare the Sloppy Joe:
Preheat a large, heavy bottomed pan over medium-high heat. Saute onion in one tablespoon coconut oil and a pinch of salt, until translucent, 3 to 5 minutes.
Add the seitan and cook for about 10 minutes, until nicely browned, stirring often. Push the seitan and onions to one side of the pan so that you have space to quickly saute the garlic and ginger. Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds. Then mix it up with the seitan and onions.
Add thyme, paprika, salt, allspice, red pepper flakes, cinnamon and black pepper and toss to coat everything and cook the spices a bit.
Add the tomatoes, and cook for about 10 more minutes, tossing often. Lastly, mix in the maple syrup, lime juice and mustard. Let cook for a minute or so, then taste for salt and seasonings, and serve.
Prepare the spinach:
Preheat a large, heavy bottomed pan over medium heat. Quickly saute the garlic in coconut oil, just so it sizzles for a few seconds, being careful that it doesn’t burn. Add the spinach in batches, tossing with tongs, until it is all wilted and fits in the pan. Cook for about 3 minutes, until a lot of moisture is released.
Now we’re going to get rid of the excess moisture, but try not to lose any garlic or spinach in the process. Shove the spinach off to one side, and carefully (don’t burn yourself, dummy!) lift the pan and drain the excess water into the sink. The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.
Now return to the heat, add the coconut milk, star anise and salt. Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor. Turn the heat off and let it rest for 10 minutes or so, soaking up the coconut milk yumminess.
what gluten free food might be subbed for seitan? thanks!
I think I answered you on FB (saying lentils or tofu) but I like the jackfruit idea as well!
Young jackfruit would probably work.
kmiriam: jackfruit, maybe…? can’t wait to try this!!!
I’ll bet green jackfruit would work great in this recipe instead of seitan.
tvp? @kmiriam
Sloppy Jerks, love it! I’m in Hawaii where Taro leaves are abundant, but I’ve never heard of Callaloo. Is that just a different name for Taro leaves?
I thought callaloo was made out of Amaranth leaves, I really want to try growing it. Or move to the Carribean! It warms my heart that you had fun here!!!
Yeah, looks like it can be either taro or amaranth. I believe I’ve only had taro.
looks great! btw, where’s the note for the seitan? i couldn’t tell if there was an extra thing we needed to take into consideration…
That was an accident, I deleted it. Thanks!
Yum! What would be a good side for this?
This looks great. I love Seitan but Jackfruit is a great replacement. its a pity Sue Purr’s Counter Culture hadn’t reopened by the time of VegFest. She makes an awesome Jackfruit BBQ. You’ll have to come back to Austin Isa!
I agree! I got to take kissy-face photos with Sue, at least. And she prepped some carrots.
Coconut creamed spinach?? Uhh okay you’ve got me 🙂 That sounds delish!
Oh gosh – just found this site. What amazing comfort food!
I’ll have to tell more of my clients who are transitioning to a plant-based diet about this site…Yum.
I like to use Soy Curls instead of seitan for the gluten-free. Looks yummy Isa! PDX now has our own delicious xgfx hamburger buns, made in town!
xo
kittee
YUM! This looks great! I agree with kittee, chopped up soy curls will be awesome for a gf version 🙂
Is this real life? Sounds too good to be true!
I’ll bet cooked brown/green lentils would sub for the seitan great too.
Callaloo is my favorite! My Trinidadian friend turned me on to it, and here in Brooklyn it is found easily in Crown Heights. I can’t wait to try this recipe. You’ve done it again, Isa!
thank you! I’m in Brooklyn too.
also, Joy, do you know where I can get the callaloo? if you’re in Brooklyn, do you know where I can get jackfruit? I hear it’s at a store–Patel Brothers- but that’s in Queens; i’d rather go closer.
thanks so much!
Well, what do you know…I just made a batch of the seitan loaves from ‘Viva Vegan.’ And dang, those Joes look good.
Good lord that looks amazing!
Are all the recipes in the Forks Over Knives book going to be yours? That would be cool 🙂
If you like taro leaves, you should look up this spicy Filipino dish called “Laing” which is pretty much taro leaves in coconut milk. It’s vegan once you leave out either the shrimp paste or fish flakes.
You were recently in Austin, TX? Why didn’t you tell me??? Anyway, thanks for this recipe, can’t wait to try it. And yes, vegan eating is awesome here!
This recipe looks awesome! For anyone in the San Fran area looking to try some awesome vegan food the vegan pop-up restaurant Wildflower is coming for Cinco de Mayo weekend. Check it out! http://ieatgrass.com/2012/04/wildflower-comes-to-san-francisco-for-cinco-de-mayo/
Given my continuing obsession with all things jerk spiced, I am going to HAVE to make these as soon as I have some fresh seitan. <3
This turned out fantastic! Thank you.
Made last night – amazing flavors!
Loved it!
I was short on seitan so I used some rehydrated TVP as well; it turned out great! Also subbed collard greens for the spinach and served over brown rice. It was epic, and I’m going to put the leftovers in steamed buns 🙂 thanks for the winnerdinner, Isa!
Made these, they were L33t!
Have been wanting to make seitan for a long time, and putting it off. Making it now. Thanks for the recipe that tipped the balance.
PS: After 7 years in Cambodia, jackfruit is not an option for me!
I never would have thought to put spinach on sloppy joes…it sounds like it would be amazing though!
You’re great! Thanks. I love the recipes you create.
Another suggestion for a gluten free option would be soy curls… make them in to smaller pieces before rehydrating.
Can’t wait to try these, Isa! Has anyone figured out the nutrition info?
Made this with TVP, 1.5 cups reconstituted–I had to add some tomato paste (1 Tblsp?) to boost the flavor a bit. Tasted great in combination with the spinach, and the flavors melded well for leftovers the day after.
How did I not know about this blog? I have lots of reading to do to catch up!
Love the new Appetite for Reduction book I picked up while you were in Austin. (I’m the Cathy/Kthe person that accosted you on your way back to your booth.)
Many thanks for the recipe, my first Sloppy Joe’s in any shape or form. Tasty and I even made my own rolls, and liked the soggy bread. Will make again
I’m making these tonight! Thank you!
What’s the name of the solo cookbook? I already preordered FOK. I want to order your next one.
This may be the best vegan meal I have made in 4 months of being vegan. I didn’t put the stuff on bread…instead we piled it on white rice and dug in. Delicious! I also substituted fennel seed for the star anise. My daughter declared it the best spinach ever-which is saying a lot since she doesn’t like spinach! I followed everything else to a tee and it was amazing!!! THANK YOU! I can’t wait to try your other recipes!
Just made these with crumbled tempeh, and a splash of hot sauce, and they’re fantastic! I’d also love to know what the nutritional info is. Keep up the awesomeness!!!
Quick question for clarification–is the coconut milk listed supposed to be the canned or the carton version? Big difference!
Thanks!
These were awesome! I made it half lentils and half seitan and it was really great. I love the Snobby Joes from V’con so these are a great variation. The spinach/coconut milk was a great touch too. Definitely a keeper.
Made a variation of these last night – used a mix of tofu, mashed cannellini beans and lentils, since I can’t get seitan around here. Ended up with a really good texture, and man were they tasty. Thanks for yet another delicious recipe!
This was CRAZY delicious!! I am so in love right now with this dish. My kids asked for seconds and they are picky! this will be a staple for sure in our rotation.
Wow, what a great idea! I was just breaking my brain over what to do with all the seitan I have. Thank you!
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