• Clean mushrooms with a brush dipped in water. Do not soak the mushrooms
• Add mushrooms to a food processor and blend until they are finely chopped. Measure 2 cups for this recipe
• In a large bowl, combine vital wheat gluten, nutritional yeast, flaxseed meal, chili powder, granulated garlic, minced onion, paprika, thyme, cumin, red pepper flakes salt, and black pepper
• Add chopped mushrooms to dry ingredients
• In another bowl, mix Worcestershire sauce, molasses, water, liquid amino, and avocado oil
• Mix wet ingredients into dry ingredients and knead until a dough forms (this may take 2-3 minutes)
• Preheat a steamer pan
• Roll the dough on parchment paper into a log shape and wrap 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
• Steam the log, wrapped in parchment paper, for 1 hour or until firm to the touch. Flip every 15-30 minutes
• Allow log to cool and cut into a few large pieces. Add the mushroom meat to food processor and pulse until you have grounds
• Add a small amount of oil to a pan and cook the green bell pepper and onions until soft. Stir in the mushroom grounds and sloppy joe sauce. Cook until warm
• Melt vegan cheddar cheese or warm your favorite store-bought cashew cheese. You can also blend together my cashew cheese recipe from Wonton Taco Cups, if you please
• Build your sloppy joe sandwich and get the napkins ready!

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TIP: You probably only need half of the recipe above for about 4-6 sandwiches. Store the remaining grounds in the freezer for 30 days or the fridge for 3-5 days