8 ounces mushrooms, finely chopped (Note: I used regular old button mushrooms here and they were great! But when I’m substituting for meat I like to use a “meatier” mushroom. Next time I may opt for Baby Bellas instead)
2 cloves garlic, very finely minced
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
1 (15 ounce) can of chickpeas, drained and rinsed OR 2 cups cooked chickpeas (and I threw in a few leftover black beans, too… go crazy)
1 (14 ounce) can of tomato sauce
¼ cup soy sauce
¼ cup packed brown sugar
2 tablespoons cider vinegar
6-8 burger buns
Instructions
In a large, deep skillet over medium heat, heat the olive oil. Cook the onions and bell peppers for about 4 minutes, until they are soft and the onions are translucent.
Add the mushrooms and cook for about 10 minutes, Stir in the garlic, crushed red pepper, and salt, and cook for another minute.
Stir in the chick peas, tomato sauce, soy sauce, brown sugar, and cider vinegar. Bring the mixture up to a boil and then reduce the heat to a simmer.
Using a potato masher, smash the beans a bit for texture and consistency. You could skip this step, but it was instrumental in convincing my children that these sloppy joes were the real deal.
Continue cooking for about 15 minutes, stirring occasionally.
Serve over burger buns.
Recipe by Sugar Dish Me at https://www.sugardishme.com/not-your-average-sloppy-joe/