Sweet Chilli Sloppy Joes with Parsley Chimichurri

MAKES 4, VEGAN

Ingredients

●      4 burger buns, split

SLOPPY JOE FILLING

●      1 onion, diced

●      2 cloves garlic, finely chopped

●      2 tsp smoked paprika

●      2 tsp ground coriander

●      1 tsp cumin seeds

●      1x400g can lentils

●      1×400g can jackfruit, rinsed, tough outer layers and core removed, and shredded

●      1/2 cup stock of choice (I used chicken)

●      1/4 cup Anathoth Farm Chef Series Sweet Chilli Relish

●      3 tbsp worcestershire sauce

●      2 tbsp tomato paste

●      1/4 tsp ground black pepper

●      1 tsp salt

CHIMICHURRI

●      3/4 cup olive oil

●      1/2 cup tightly packed parsley, roughly chopped

●      1 tbsp Anathoth Farm Chef Series Sweet Chilli Relish

●      1 tsp red wine vinegar

●      1 tsp salt

●      1/4 large or ½ small avocado

Method

1. To make the sloppy joe filling, heat 2 tbsp oil in a large frying pan over medium-high heat. Add onion and garlic and saute for 3 minutes, then add spices and cook for another 3 minutes, stirring often, until nutty and fragrant.

2. Add remaining ingredients and stir well. Reduce heat to a simmer and allow to cook for 10 minutes, until a thick sauce consistency.

3. Meanwhile, to make the chimichurri, combine all ingredients except for the avocado with a stick blender until parsley is very finely chopped. Mash avocado with a fork, then stir through the parsley mixture.

4. To serve, spread each top and bottom bun with generous amounts of Anathoth Farm Chef Series Sweet Chilli Relish.

5. Top each bottom bun with a few generous dollops of sloppy joe filling, followed by chimichurri and finally a top bun. Serve immediately.

HANDY HINT

If meat is preferred, replace lentils and jackfruit with 2-3 cups cooked and pulled chicken or pork

This Recipe Uses