What do you do when you’re hungry, jet lagged, and haven’t shopped in a while? This Sloppy Joe recipe came in handy at just the right moment after returning from 30 hours of travelling home from Cambodia. We happened to have all of the ingredients on hand in the pantry, which made it easy to whip up this meal quickly with little advanced planning!
While it doesn’t taste quite like the meat version, the flavor of this meatless Joe is quite good! We’ve tweaked it a bit to our liking, but feel free to play with the quantities of flavors below. (Note that the texture isn’t much like the meat version either, but if you’re looking for that, I’d try tempeh, seitan or even bulgur wheat.)
Just remember to have the ingredients on hand (and perhaps some buns in the freezer), and you’ve got a quick, easy, and meatless lunch or dinner option!
Most Worcestershire sauces are made with a small amount of anchovies; if you are a strict vegetarian or vegan, you can look for a vegan Worcestershire sauce, or omit it completely.
- 1 yellow onion
- 1 green onion or celery stalk (optional, but not essential)
- 1 tablespoon olive oil
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans
- 1 15-ounce can tomato sauce
- 1/3 to 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- Fresh ground pepper
- Dash hot sauce
- Finely chop the onion (and celery, if using). In a skillet, heat 1 tablespoon olive oil. Add the onion (and/or celery) and saute until soft, about 4 to 5 minutes.
- If using canned beans, drain the beans. Add the remainder of the ingredients above (starting with kidney beans) to the skillet, and simmer for about 5 to 10 minutes. Taste, and adjust seasoning as desired.
- Serve on a toasted bun. Top with shredded cheese if desired.