serves 8
- 1 Tbs olive oil
- 1/2 c chopped onion
- 1/2 c diced carrots
- 1/2 c chopped green bell pepper
- 1/2 c diced celery
- 1 garlic clove, minced
- 1 1/2 c diced tomatoes (and their juice)
- 1 tsp vegetarian Worcestershire sauce (such as Annie's Naturals Organic Worcestershire Sauce)
- 1 Tbs white or cider vinegar
- 2 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 4-5 drops hot pepper sauce (optional)
- 1 1/ c cooked dark red kidney beans
- 8 whole grain burger buns
- shredded cheddar cheese (optional)
- sliced dill pickles (optional)
Heat oil in 12" skillet over medium high heat. Saute the onion, carrots, bell pepper, celery, and garlic clove in oil for about 5-7 minutes or until vegetables are tender.
Stir in the tomatoes, ketchup, Worcestershire sauce, vinegar, chili powder, salt, pepper and hot sauce. Bring to a simmer, cover and reduce heat to low. Simmer 15 minutes, or until the mixture thickens, stirring occasionally.
Stir in the kidney beans. Heat through.
Arrange the cheddar cheese and sliced pickles (if using) on the bottom half of the bun. Remove some of the bread from the inside of the top half of the bun. Spoon mixture into the hollow. Slap it together and enjoy.
Original Vegetarian Sloppy Joes blog post
