Greetings, All.
Today I made Vegan Sloppy Joes and Hubby made wholewheat hamburger buns. Served with homemade dill pickles. January is “Veganuary” and I always find some interesting and tasty dishes. One thing that concerns me is not being able to find meat if there is a crisis. Plus I want to have shelf-stable foods and not rely on freezers. So, I try Vegan dishes regularly. We liked this one. I chose lentils because they were in the freezer and kidney beans because I had some canned.
Servings 5Calories 384 kcal
Author Alissa https://www.connoisseurusveg.com/anything-goes-vegan-sloppy-joes/
<h3>Ingredients</h3>
- 1tablespoon olive oil
- 1medium onion, diced
- 1bell pepper, any color, diced
- 1medium carrot, diced
- 3garlic cloves, minced
- 2(14 or 15 ounce) cans beans, drained and rinsed, OR 3 3/4 cups precooked beans, whatever variety you’ve got (see note!)
- 3/4 to 1cup water
- 1/3cup tomato paste
- 2tablespoons red wine vinegar
- 2tablespoons vegan Worcestershire sauce
- 1tablespoon soy sauce
- 2tablespoons brown sugar or turbinado or coconut sugar
- 1teaspoon liquid smoke
- 1teaspoon chili powder
- Salt and pepper to taste
<h4>For Serving</h4>
- 5burger buns, toasted
- Onion slices,optional (I sautéed mine)
- Dill pickle slices,optional
- Instructions
- Coat the bottom of a medium saucepan with oil and place it over medium heat.
- Add the onion, pepper, carrot and garlic. Sauté 5 minutes, until the onions are very tender and translucent.
- Stir in the beans, 3/4 cup water, tomato paste, vinegar, Worcestershire sauce, soy sauce, sugar, liquid smoke and chili powder.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the mixture to simmer, uncovered, until the sauce is very thick and the veggies are tender, 15 to 20 minutes, adding a bit more water if needed during cooking.
- Remove from heat and season with salt and pepper to taste.
- Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.
Recipe Notes
For the beans, use what you’ve got. Black beans, kidney beans, chickpeas, cannellini beans, great northern beans, pinto beans, navy beans, black-eyed peas and brown lentils are all great choices. Use two of the same thing, or mix it up!