• 3/4 cup California walnuts
  • 1-pound Portobello mushrooms, gills and stems removed
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1-1/2 cups ketchup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (or vegan Worcestershire)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 8 potato buns, toasted


  1. Pulse the California walnuts and mushrooms in a food processor in batches until it breaks down and resembles a ground beef texture.
  2. Heat oil in a large skillet over medium high heat. Add the onions, bell pepper and minced garlic, and cook for 5 minutes or until the veggies soften.
  3. Add the California walnuts/mushroom mixture to the skillet; stir so everything is well combined and let cook for 5 minutes.
  4. In a small bowl, combine ketchup, brown sugar, dry mustard, cayenne pepper, tomato paste, Worcestershire sauce, and apple cider vinegar, then add to the skillet. Stir everything together and let simmer for 5 minutes. Adjust with salt to taste.
  5. Serve the prepared sloppy joe mix on top of toasted buns. Serve immediately while still warm.