Remember the cafeteria Sloppy Joes of your childhood? While delicious, the traditional Sloppy Joe has a surprising amount of sugar, fat and sodium. We revamped the classic sandwich by removing the meat and replacing it with heart-healthy pinto and kidney beans. By serving your sammies on whole-wheat buns, you’ll sneak in some nutritious grains to boot. Best of all, you’ll feel satisfied ‘til your next meal since these Joes pack 15 grams of protein and more than half of your daily fiber needs. To keep them animal product-free, make sure to use vegan Worcestershire sauce. Don’t have the right type of beans? This recipe is versatile, so use any variety you’ve got on hand.
RELATED: 9 Healthy Dinner Recipes for Meatless Monday
Vegan Sloppy Joe Recipe
Makes 6 sandwiches
Prep time: 15 minutes
Cook time: 20 minutes
- 317 cal
- 4.5 g fat (0 g sat)
- 58 g carbs
- 820 mg sodium
- 16 g fiber
- 10 g sugar
- 15 g protein
1 tablespoon olive oil
1 yellow onion, chopped
1 bunch of scallions, chopped to white ends
1 can (15 oz) no-salt added pinto beans
1 can (15 oz) no-salt added kidney beans
1 can (15 oz) tomato sauce
1/4 cup to 1/3 cup ketchup
2 tablespoons vegan Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon oregano
6 whole-wheat buns
- Heat a stockpot over medium heat, then add a tablespoon of olive oil. Sauté onion and scallions for five minutes until soft.
- Add remaining ingredients, and stir to combine. Reduce heat and let simmer for 15 to 20 minutes.
- Serve bean mixture on toasted whole-wheat buns.
For more recipes from Emily, visit www.emsbytes.com.