Nightshade-Free Vegetarian Sloppy Joes

I found this vegetarian sloppy joe recipe on the Food Network website http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-vegan-sloppy-joes-recipe.html.  I substituted my No Tomato marinara sauce for the ketchup and tomato paste called for in the original recipe.  And I left out the green peppers and chilli pepper spices.  So their recipe was Spicy Vegan Sloppy Joes, but mine is just Nighshade-free Vegetarian Sloppy Joes, tho it was pretty spicy using 2 teaspoonfuls of black pepper!

When I put the mushrooms in the food processor, I did them all at the same time and ended up with more of a raw mushroom purée than with finely minced/chopped mushrooms.  I'll probably try doing them in smaller batches next time.  I ended up eating my sloppy joe with a fork - tasted pretty good, but not one of my favorites.  I definitely liked the cabbage with it.

INGREDIENTS

1 pound mushrooms

1 Tbsp extra virgin olive oil

1 large sweet onion, diced

1/2 to 3/4 cup light beer

Dash of salt

1 to 2 tsp black pepper, depending on how spicy you want it

1/3 cup finely chopped walnuts

1/2 cup No Tomato Sauce

Shredded red cabbage

Hamburger buns

COOKING INSTRUCTIONS

Pulse mushrooms in food processor until finely minced.  Set aside.

Heat oil in skillet, add onion and 1 Tbsp beer, and salt.  Cook about 5 minutes.  Add walnuts and cook another 3 minutes.  Add mushrooms and 3/4 Tbsp black pepper.  Cook 5 minutes.  Add remaining beer and No Tomato sauce, and cook additional 2 minutes, or until thoroughly heated and proper consistency.

Serve on hamburger buns and top with shredded red cabbage.

Nutritional information:  6 servings, per serving = 187.4 calories, 6.7 g fat, 0 mg cholesterol, 234.7 mg sodium, 29.6 g carbs, 8.1 g dietary fiber, 8.3 g protein