If you’re not a fan of commercial meat substitutes but still get a craving for something meaty, you’ll love these hearty pinto bean and quinoa sloppy joes.
With a great flavor and amazing texture, these vegan sloppy joes might just become a go-to family favorite.
You can serve this on whole-grain rolls or English muffins; or, if you’d like a less carb-y meal, try a dollop in a lettuce leaf cup (sturdy romaine leaves work well) or in a corn tortilla, kind of like a soft taco.
Perfect companions to this dish are any kind of simple slaw and baked sweet potatoes. Or, Keep this super-simple with stone-ground tortilla chips and salsa, and a platter of raw veggies. Recipe adapted from Plant Power by Nava Atlas.
NEW TO QUINOA?
Quinoa seems like an established staple in the plant-based world, but here, for those who have yet to discover it, are a few basics:
- Quinoa (pronounced KEEN-wa) is an ancient food indigenous to the South American Andes. It was introduced to the American natural foods market in the 1980s.
- The most common variety of quinoa grain is a kind of yellowish-tan, but red and black varieties are now available as well. They cook up the same way and taste pretty much the same as well; their appeal is mainly visual. Somtimes you can purchase a mix of all three colors.
- Quinoa is considered a superfood for its vitamin and mineral profile. Botanically, it’s more of a seed than a grain.
- You can use it as a bed of grain for vegetable or bean dishes as a change of pace from rice; to stuff winter vegetables, especially hard squashes; to make pilafs; and for delicious tabbouli-style salads like this one.
- Quinoa cooks quickly and easily — use a ratio of liquid to grain of 2 to 1 (like 2 cups water or broth to 1 cup quinoa).
- 1/2 cup uncooked quinoa, any color, rinsed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 medium green bell pepper, finely diced
- 15- to 16-ounce can pinto or red beans, drained, rinsed, and coarsely mashed
- 15- to 16-ounce can tomato sauce or crushed tomatoes
- 1 tablespoon reduced-sodium soy sauce or tamari, or to taste
- 1 teaspoon agave nectar or maple syrup, or to taste
- 2 teaspoons chili powder, or more, to taste
- 2 teaspoons sweet paprika
- 2 teaspoons barbecue seasoning (like mesquite or smoky maple; see Note), optional
- 1/2 teaspoon dried oregano
- Whole grain rolls or English muffins, lettuce leaves, or corn tortilla
- 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 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 serving items, 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 tomatoey flavors.
- For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced.
Amount Per Serving:Calories: 252Total Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 400mgCarbohydrates: 44gFiber: 9gSugar: 53gProtein: 11g
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