Sloppy Joes with Jungle Jack
Rated 5.0 stars by 1 users
Author:
Jungle Kitchen
Servings
2–3
Prep Time
10 minutes
Cook Time
15–20 minutes
Bold, saucy, and totally satisfying — these Sloppy Joes with Jungle Jack are a plant-powered take on a comfort food classic. Featuring Jungle Jack’s tender jackfruit mince simmered with peppers, spices, and a punchy kick from Jungle Fire, this easy meal is perfect for piling onto buns for a messy, mouthwatering bite.
Ingredients
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30ml olive oil
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1/2 can (200g) Jungle Jack
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55g onion, minced
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2 cloves garlic, minced
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60g red or green bell pepper, diced
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Sea salt and black pepper, to taste
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30g tomato purée
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1–2 tbsp Jungle Fire (to taste)
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15ml light soy sauce
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15ml water
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1 tsp ground cumin (plus more to taste)
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1 pinch smoked or regular paprika (optional)
For serving (optional)
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Whole-wheat hamburger buns
Directions
Heat a large skillet over medium heat. Add the olive oil, then sauté the onion, garlic, and bell pepper with a pinch of salt and pepper. Cook for 4–5 minutes, stirring frequently, until tender and slightly browned.
Stir in the tomato purée, soy sauce, cumin, and paprika (if using). Cook for 1–2 minutes to blend the flavours.
Add the Jungle Jack mince, breaking up any larger chunks. Stir until everything is well combined and heated through.
Lower the heat to medium-low. Simmer for 5–10 minutes, stirring occasionally, until the mixture thickens.
Deglaze the pan with 15ml water, scraping up any bits stuck to the bottom.
Taste and adjust seasoning — add more Jungle Fire for heat or extra cumin for smokiness.
Serve hot on toasted whole-wheat buns.
Storage Tip
Leftovers keep well in the fridge for 3–4 days — perfect for next-day sandwiches or bowls!