The Sloppy Joe sandwich is classic comfort food at its best. It combines saucy, sweet and spicy deliciousness on a soft bun to make for a truly satisfying mouthful. Here I've used mushrooms instead of typical ground meat--you'll be surprised at how meaty the texture is. Use any kind of mushrooms you'd like and feel free to add more veggies for a plantstrong punch.

Serves 6

• 1/2 cup no-salt-added/low sodium vegetable broth
• 1 1/2 pound portobello mushrooms, gills removed and chopped into 1/2 inch pieces
• 1 large onion, minced
• 3 garlic cloves, minced
• 2 medium sized carrots, minced
• 3 tablespoons tomato paste
• 6 pitted dates, soaked in 1/2 cup of hot water for 30 minutes and pureed
• 3 tablespoons apple cider vinegar
• 2 teaspoons miso paste (or 3 teaspoons low sodium tamari)
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pureed/crushed/diced no salt added tomatoes or tomato sauce
• 6 whole wheat burger buns

In a large skillet over medium heat, bring vegetable broth to a simmer. Add mushrooms and cook until mushrooms have released their liquid and browned (about 8 minutes). Add onion, garlic and carrots and cook for another 5 minutes. Add tomato paste and date paste, stir, and cook for 1 minute. Whisk together vinegar, miso paste, nutmeg, ginger and tomato sauce/puree in a small bowl. Add to mushroom mixture. Cook for 3-5 minutes until thickened. Ladle sloppy mushroom joes onto whole wheat buns and serve alongside big, green salads.