Servings: 4 people


Sloppy Joe "Meat"

  • 2 T coconut oil
  • 1 package Abbot's Butcher Ground "Beef"
  • 2 T vegan friendly hoisin sauce
  • 2 T soy sauce or tamari
  • 2 T lime juice
  • 1 T minced garlic

Pickled Daikon and Carrots

  • 1 daikon radish
  • 2 large carrots
  • 1 cup rice vinegar
  • 1/2 cup water
  • 3 T sea salt
  • 3 T organic cane sugar

Sriracha Scallion Aioli

  • 1 cup vegan mayo
  • 3-5 T sriracha
  • 4 T scallions, finely chopped
  • 1/2 tsp. sea salt

Toppings / Etc.

  • 4 vegan-friendly brioche or ciabatta buns
  • fresh jalapeno, sliced thin
  • fresh cucumber, sliced thin
  • fresh cilantro


Prep the Meat

  • Heat your coconut oil over medium heat, and then add your ground beef. Once slightly browned, add the rest of your ingredients and simmer until thickened. Set aside.

Pickled Veggies

  • Using a vegetable peeler, peel your daikon and carrots into ribbons.
  • Mix together your water, vinegar, salt, and sugar until everything is dissolved.
  • Add in your daikon & carrots, and let sit for at least 1 hour, preferably overnight. 

Make Aioli

  • Mix all ingredients until well combined.


  • Toast the buns.
  • Spread aioli on both sides. Add the meat. Then top with pickled veggies, fresh cucumber, jalapeño and fresh cilantro. Enjoy!

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