Tuesday, May 3, 2011

Recipe: Vegetarian Sloppy Joes

Who knew that my slacking on the grocery shopping would turn into this post. But last night I made up a vegetarian version of Sloppy Joes that my husband loved so much he said I had to blog about it. And when I mentioned it to the Better-than-bootcamp Camp group this morning they said they'd be all over it. I'm kind of a borderline vegetarian and I love the idea of Meatless Mondays. But so often meatless meals are all about soy. So, what do I really liked about this concoction? I made it with beans instead of tofu or--gag-- TVP, which I think is kinda creepy.

So, with our further ado, here's what I came up with. Well, as close as I can remember, because as you already know, I don't follow recipes, much less measure my ingredients. So when I say, "a shake of this and palm full of that" do what I do. Go with your instincts, and let your taste buds do the deciding.

Kristin's Vegetarian Sloppy Joes
1 Tb oil or butter
1 onion, small, chopped
1/2 cup chopped celery*
2 cups chick peas, cooked and drained**
1/4 cup red lentils, cooked and drained
2 Tb salsa verde***
3 Tb BBQ sauce (I really like Trader Joe's. No high-fructose corn syrup and damn tasty!)
1 Tb molasses
1 Tb dijon mustard
1/2 Tb soy sauce or Bragg's
heavy shake of garlic powder
1 Tb nutritional yeast
tabasco to taste
  1. heat the oil or butter
  2. saute the onions and celery or veggies of your choice over medium-high heat till soft
  3. add the chick peas, lentils, salsa and BBQ sauce and stir
  4. mash the chick peas with a potato masher or big fork or something that will mash 'em down a bit, but don't pulverize them
  5. add the other ingredients, tasting and stirring as you go, and adjust to your preference
  6. heat through and if there seems to be a bit too much liquid/moisture, simmer on low/medium heat for a bit to thicken
We had our Sloppy Joes on English muffins with melted cheddar, and mine had extra tabasco, of course. A slaw or some greens would be nice with this.

I only had a smidge of BBQ sauce left in the fridge so that's why there are so many additional ingredients, but you could change the ratio of sauce condiments to your liking. Some chili powder would make more of a southwest/Mexican flavor. Maybe some spaghetti sauce and peppers would work too. Honestly, I've only had 1 Sloppy Joe in my life and don't remember exactly what it tasted like, because I was focused on the fact that it was made with caribou. What ever you do, enjoy!

* I had some celery to use up, but you could use a crunchy veggie of your choice, or skip it
** I cook beans and such in bulk, salt free, freeze 'em and then thaw and flavor them as needed. You can use canned, but the recipe might be kind of salty
*** once again, just cleaning out the fridge. You could use red salsa, or something else to your liking. OK, enough with the asterisks!

    3 comments:

    Sal said...

    Sounds really good! I have a friend who eats vegan, and soy makes my face break out, so this is perfect (minus the cheese). Thanks!

    Kristin Jackson, CPT, LWMC said...

    Great, Sal! Let me know how it turns out. Like I said, I don't measure, so play around with the ingredients to get the flavor and texture you like. the general idea is using the chick peas as your "meat".

    Melissa said...

    When I saw the Trader Joe's BBQ sauce as an ingredient, I said SOLD! This sounds tasty.

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