I love Sloppy Joes! But, alas, I am a vegetarian and said, “adieu!” to the ground beef and canned sloppy joe mix of my past long, long ago. I tried the frozen veggie crumbles and canned sauce, but it just didn’t hit the spot. Plus, I try not to just replace the meat with a vegetarian substitute, but instead be a little more innovative with my recipes. So does my friend, Pat.
She was over the other day and we decided to perfect the ultimate vegetarian version of the sloppy joe. And, by dawg, I believe we did it. The ultimate test, however, was if our kids would eat it. Sure enough, her two kids and my seven gobbled them up in no time flat! Try this recipe out at home. It’s a winner!!
We sure enjoyed them!
2 Tbsp olive oil
3 jalepeno peppers, seeded and chopped
2 red bell peppers, chopped (or green if you don’t think your kids will pick them out)
1 large sweet onion, chopped
4 garlic cloves, minced
4 (15 oz) cans black beans, drained and rinsed (puree one of the cans in the food processor)
2 tsp cumin
2 tsp ground coriander
1 Tbsp chili seasoning (the kind in the packet)
1 Tbsp Hamburger seasoning
1/2 tsp seasoning salt
2 (15 oz.) cans diced fire-roasted tomatoes with garlic
1 Tbsp brown sugar
1 Tbsp molasses
2 Tbsp Worcestershire sauce
1/2 cup grape-nuts cereal
Heat the oil in a skillet and saute the peppers and onion until they are tender. Stir in the black beans (whole and pureed), spices, tomatoes, brown sugar, molasses, Worcestershire sauce, and cereal. Mash up mixture with a potato masher until the tomatoes are nicely crushed. Allow this mixture to simmer for several minutes until it looks nice and sloppy, about 10-15 minutes. Stir in the lime juice and serve it up on buns with pickles on top. Yummy!