I grew up LOVING Sloppy Joes…meat in a delicious sauce, what could be better, right? I have some fond memories of the sloppiest of Joe’s dripping down my face, with my dad shaking his head at me as I ruin yet another white shirt.
Thinking back to these messy, meat eating days, I wanted to create a vegan version that I could enjoy, equally messily. This version is also packed with nutritious ingredients. The ‘meat’ is made of quinoa and beans, giving you a complete protein source. A lot of vegan Sloppy Joe recipes use lentils in place of meat, but Rob isn’t a big lentil fan, so we tried this new combo! The slaw (my personal favourite part), is a red cabbage mix. Red cabbage is not only beautiful in colour, but it’s also full of anti-oxidants, and vitamin C. This slaw is also used in my Crispy Cauliflower Tacos, so, if you have leftovers, head here to use them up for another delicious dinner!
This post is also coming just in time for Super Bowl Sunday next week! Try serving them to your traditional Sloppy Joe loving friends and see what they think!
Prep and cook time: 30 minutes
Makes 12-15 Sloppy Joes
3-4 heaping cups sliced/shredded purple cabbage (300-350g)
1 large onion, sliced
2 tbsp lemon juice
2-3 tbsp apple cider vinegar
¼ cup finely chopped cilantro
¼ tsp cayenne pepper
½ tsp salt
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups mushrooms, diced
3 ½ cups vegetable broth
½ cup dry quinoa
1 can red kidney beans, rinsed and drained
⅓ cup tomato paste
3 tbsp vegan worcestershire sauce
¼ tsp dried rosemary
½ tsp dried thyme
½ tsp dried sage
¼ tsp chili flakes
Salt and Pepper
3 tbsp fresh parsley, chopped
1-2 avocados, sliced
10 buns of your choice!
1. Prepare the slaw. If you know you are making this ahead of time, you can prepare it in the morning and let it sit in the fridge for the day! It allows the cabbage to soften up a little bit and taste a bit more pickled! If not, now is totally fine too! Combine all ingredients in a large bowl and mix well! Store in the fridge while you prepare everything else.
2. In a large pot, warm the olive oil over medium heat. Add in the onion, garlic and mushrooms and sauté until soft, about 3-5 minutes.
3. Add in the quinoa and vegetable broth. Bring to a boil, reduce heat, and simmer until quinoa is cooked, about 12 minutes.
4. Once the quinoa is cooked and a lot of the liquid is soaked up, add in the beans. Using a potato masher, mash the beans to break them up a bit. Don’t over mash, you still want a little texture in your sandwich!
5. Add in Worcestershire sauce, tomato paste, and all the dry spices. Stir to combine, and set on low-medium heat for about 5 minutes, stirring frequently.
6. Remove from heat and stir in the fresh parsley.
7. Assemble your sandwich with your ‘meat’, avocado, and slaw, and voila! Have your napkins ready (and maybe a bib)!