There is a way to get some flavour into that veggie ground round and use it for your favourite meat-heavy meals. This dish came from us just having odds and ends in the fridge, including a package of ground round.. Since it’s Meatless Monday, I thought I’d share the recipe. The Guinness and worcestershire are what really amped up the flavour, as well as the long simmer. (Leave out the jalapeño and it would be great recipe for kids too!)
Sloppy Joe Filling:
- 1 package of Italian Yves Veggie Ground Round (or original)
- 1 medium onion, finely chopped
- 1 large clove of garlic, finely chopped
- 1 jalapeño, finely chopped
- 2 vine tomatoes, chopped (you might like it chunky)
- 1/2 cup or so, sun-dried tomatoes that were packed in oil, finely chopped
- 1/4 cup red pepper, diced
- Chilli powder and cumin to taste (a few shakes of each)
- Tablespoon of worcestershire, or to taste
- Sprinkle of brown sugar (optional)
- Generous splash of Guinness, or other dark beer
- 3/4 cup of water
- Salt and pepper to taste
Method for filling: In a good-sized saucepan (you will need some depth) sautée the onions until slightly caramelized at medium heat, add garlic, then all other vegetables. Sautée for a couple minutes, then add veggie ground round. Season with chilli powder, cumin, salt and pepper to taste. Add worcestershire and sugar, stir. Add the beer to de-glaze the pan. Then add the water. Stir, then cover the saucepan. Let this simmer for about an hour. Check on it every so often, stir, and add more water (or beer) if necessary, as filling should be… sloppy.
To finish: Use the broiler to melt a cheese of your choice onto a toasted bun. Add filling. Top with sliced green onions, and maybe, hot sauce.
One note is that the ground round does have quite a few ingredients. To use fewer ingredients and fillers, consider trying brown lentils, which can substitute for ground beef nicely, like in my meatless shepherd’s pie recipe.