Makes 6 fist-sized Not-So-Sloppy Joes. If you want more, double the filling recipe. You’ll have plenty of dough with the recipe I used.
You’ll need to plan ahead and give yourself about a 2 hour head start to allow enough time to make the dough and let it rise.
French Bread Dough
I slightly altered this recipe from VegWeb for my French bread dough. **You’ll have extra dough that you can use to bake into 2 loaves of French bread.** Who doesn’t love that?
- 2 cups water, divided
- 1 Tbsp. Earth Balance
- 1 Tbsp. sugar
- 2 tsp. salt
- 2 1/2 tsp. yeast (all I had was 1 packet of yeast, which was less than the amount called for and my dough turned out fine)
- 5-6 cups flour (I used bread flour)
- olive oil (you only need this if you bake loaves with your extra dough)
In a mixing bowl, cover the Earth Balance, sugar, and salt with 3/4 cup boiling water. Once Earth Balance is melted, add another 3/4 cup of cold/room temperature water.
Meanwhile mix yeast with 1/2 cup lukewarm water. Allow to sit for approximately 3 minutes, stir to dissolve, then add to the bowl.
Add 5 cups flour, and mix until a nice stiff dough is produced (about 4 minutes with a dough hook), adding flour as required. I don’t own a mixer or a dough hook, so I bypassed the “mix for 4 minutes with a dough hook” step and I used my hands to mix the ingredients together, and then I kneaded my dough for 8 minutes.
Put dough in a greased bowl and allow to double in bulk. I let it rise for 70 minutes. In the meantime, make your filling (recipe below).
- 1 package Boca crumbles or Smart Ground
- 1/2 cup water
- 1/4 white or yellow onion, finely diced
- 1 tsp. garlic powder
- 2 tsp. yellow mustard
- 3/4 cup ketchup
- 1/2 tsp. salt
- 1 tsp. brown sugar
- pepper, to taste
Add the water and onion to a skillet and water saute over medium heat, until translucent. Then add the Boca crumbles and the rest of the ingredients. Simmer for 5 minutes, stirring to break up the Boca crumbles, until heated through.
Let cool to lukewarm.
After the dough is done rising (I forgot to take a picture of my dough after it was done), punch down and divide the dough up into 6 balls slightly bigger than a golfball (or 12 if you doubled the filling recipe).
The rest of the dough can be divided up into two loaves. Place the loaves on a greased cookie sheet. Allow to rise until doubled again.
Preheat oven to 400 degrees F.
In the meantime, on a floured surface, roll the golfball sized dough into circles that are 1/8″ thick and about 4 1/2″ in diameter.
Once the filling is cooled, place 1/3 cup filling onto the dough circles and gather the dough up into the center, pinching closed.
Flip over and place on a greased cookie sheet.
Let rise for 20 minutes.Bake at 400 degrees F for 25 minutes or until golden on the outside. Let cool for a few minutes. The filling will be hot. You can cut them in half to let them cool quicker.
After the bread loaves are done rising, make one horizontal slash the length of each loaf and drizzle one tsp. olive oil into the slash before baking.Bake the loaves at 400 degrees F for 25-35 minutes. Mine were perfect after 25 minutes.