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.
Amount Per Serving:Calories: 252 Total Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 400mg Carbohydrates: 44g Fiber: 9g Sugar: 53g Protein: 11g
Photos: Hannah Kaminsky, BittersweetBlog.com
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).