If you’re not a fan of commercial meat substitutes but still get a craving for something meaty, you’ll love these hearty vegan pinto bean and quinoa sloppy joes.
With great flavor and amazing texture, these vegan sloppy joes might just become a go-to family favorite. You can serve this filling 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. Photos by Hannah Kaminsky, BittersweetBlog.com.
Are You 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. Sometimes 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
Based on 6 servings — Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
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