Name: Vegan Sloppy Joe
Yield: 6 Servings
Ingredients: 6 oz. button mushrooms; 6 oz. shiitake mushrooms; 7 oz. smoked or firm tofu (half a 14-oz. package), drained, cut into 1"–2" pieces; 1 medium onion, cut into a few large pieces; ¼ cup plus 3 Tbsp. vegetable oil; 5 garlic cloves, finely chopped; ¼ cup gochujang (Korean hot pepper paste); 1 tsp. five-spice powder; ½ tsp. ground cumin; 3 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry; 2 Tbsp. vegetarian mushroom oyster sauce (such as Lee Kum Kee); Kosher salt; 2 Tbsp. vegetable oil; 1 tsp. toasted sesame oil; 6 English muffins, split; 2 scallions, thinly sliced; ½ cup coarsely chopped cilantro; 1 Tbsp. toasted sesame seeds

Mushroom Sloppy Joe recipe from Justin Lee

Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas

“This dish is our riff on Vanessa’s Dumpling House sesame pancake with Sichuan beef sauce,” says Justin Lee, chef and owner of Fat Choy in New York City. “A sandwich I’ve eaten so much that by now I’m likely made up of 10 percent sesame pancake.” This at-home version of Fat Choy’s mouthwatering vegan mushroom sloppy swaps scratch-made sesame pancakes with English muffins to save on kitchen cleanup time.

Recipe notes

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