Veggie Sloppy Joes

Prep: Wash and dry all produce. Mince or grate the garlic. Cut the zucchini into 1⁄2-inch cubes. Roughly chop the mushrooms. Grate the carrot.

Make the sauce: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and garlic. Cook until softened, 3-4 min. Add the seasoning, tomato paste, 1 cup water and 1 tbsp vinegar. Stir to coat. Simmer until thickened, 6-7 min. Season with salt, pepper and as much chili flakes as you would like.

Add the mushrooms and zucchini to the pan. Cook, stirring often, until veggies soften, 5-7 min. Add the veggie ground round and cook, stirring, until heated through, 2-3 min.

Toast the buns: Meanwhile, halve the buns, then arrange them cut-side up on a baking sheet. Toast in the centre of the oven until golden-brown, 30 sec to 1 min. (TIP: Keep your eye on the buns so they don't burn!)

Make the salad: Meanwhile, in a medium bowl, whisk the remaining vinegar and honey with a drizzle of oil. Season with salt and pepper. Toss in the arugula and grated carrot.