Vegan Sloppy Joes
These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
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Servings: 6 sandwiches
Calories: 170kcal
Ingredients
- ½ cup uncooked quinoa rinsed in a fine sieve
- 1 tbsp extra-virgin olive oil
- 1 medium onion finely chopped
- ½ medium green bell pepper finely diced
- 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
- 15 oz canned tomato sauce or crushed tomatoes
- 1 medium tomato finely diced
- 1 tbsp soy sauce to tamari, adjust to taste
- 1 tsp agave nectar or maple syrup to taste, or substitute maple syrup
- 2 tsp chili powder add more for extra spice
- 1 tsp paprika
- ½ tsp dried oregano
- 6 whole grain rolls or use English muffins or mini-pitas
Instructions
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
- Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 707mg | Potassium: 602mg | Fiber: 6g | Sugar: 6g | Vitamin A: 743IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg
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