Toasted Joes

I saw a recipe for Toasted Joes years and years ago and decided to try my hand recently at making my own in a veganized version.  I couldn't remember the original recipe, so the seasonings are my own touch.   I have no idea why they're called Toasted Joes, but I also have another dish called Joe's Special that my father and I used to make on long bicycle trips. I'll post that one someday, too. Could it be the same Joe? I have no idea. And, let's not forget the classic Sloppy Joes. So many Joes, so little time. But, without further wait, let's explore the Toasted version of Mr. Joe. These were pretty good, and I'm definitely adding them into my menu rotation. They could also double as a lunch on a Saturday afternoon, I think.

Toasted Joes

Ingredients:

6 English muffins, separated into their halves
1 pkg. of vegan sour cream (we used the Tofutti brand)
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
4 cups fresh spinach leaves
2 cups mushrooms, halved and sliced

Directions:

Toast the muffins, and place on a large platter or cookie sheet. In a medium pot add the rest of the ingredients. Cook over medium heat, until the spinach wilts and the mushrooms are tender. You may need to turn the heat down to medium low, if the sour cream is boiling too high. With a slotted spoon, spoon the topping over the muffin halves. You will have plenty of sauce leftover, which is surprisingly delicious, to drizzle over the top. If you eat it right away, it can be finger food; however, if you wait a few minutes, I recommend fork and knife. If you choose, you can bake them at 350 degrees for 15 minutes to get them even toastier. Both ways taste very good. Feeds five hungry vegans.