Spicy Vegan Sloppy Joes

Ingredients: 1 pound cremini mushrooms, halved 1 tablespoon extra-virgin olive oil 1 large sweet onion, diced 1 3/4 cups light beer (drink what's left in the bottle) Kosher salt 1/3 cup finely chopped walnuts 1 small green bell pepper, seeded and diced Freshly ground black pepper

1/2 teaspoon chipotle chile powder 1/4 cup ketchup 3 tablespoons tomato paste 6 whole grain hamburger buns Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.

Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes. Spoon the mixture onto each bun. Serve with toppings if desired.

**Some buns are not vegan so check the label to be sure your hamburger buns are dairy and egg free**

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