Vegetarian Sloppy Joes
Preparation
10 minutes
Cooking
35 minutes
Portions
4
Food storage
The filling will keep in the fridge for 3 days or can be frozen. Spoon the filling over the buns immediately before serving.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 15 ml (1 tbsp) canola oil
- 1 large or 2 small yellow onions, peeled and chopped
- 1 small sweet potato, peeled and diced into small pieces Or diced squash or carrots
- 3 garlic cloves, peeled and minced
- 15 ml (1 tbsp) ground cumin
- 15 ml (1 tbsp) chili powder
- Salt, pepper and Tabasco-style hot sauce, to taste
- 1 can (796 ml) crushed tomatoes
- 250 ml (1 cup) water
- 12 frozen spinach nuggets (about 500 ml/2 cups)
- 1 can (540 ml) black beans, drained and rinsed
- 4 hamburger buns
Preparation
- Heat the oil in a large pot over medium-high heat. Add the onions and sweet potatoes and cook for about 5 minutes.
- Add the garlic, ground cumin, chili powder, salt, pepper, hot sauce, crushed tomatoes, water and frozen spinach. Mix.
- Bring to a boil, then reduce heat to low. Cover, leaving a small space for steam to escape. Simmer for about 1 hour or until the sweet potatoes are soft. Tip: Use the cooking time to prepare your side dishes.
- Add the black beans, stir and cook for 5 minutes.
- Spoon the black bean mixture over one half of each hamburger bun and cover with the other half before serving.
Tip:
- Serve on toasted buns for a change of texture.
- It’s best to eat Sloppy Joes with a fork because the filling tends to spill.
