Grab a couple cans of whatever beans you've got in the pantry, and whip up these easy and seriously tasty vegan sloppy Joes!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, any color, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 2 (14 ounce or 400 gram) cans beans, drained and rinsed, OR 3 ¾ cups precooked beans, whatever variety you've got (see note!)
- ¾ to 1 cup water
- ⅓ cup tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar or turbinado or coconut sugar
- 1 teaspoon liquid smoke
- 1 teaspoon chili powder
- Salt and pepper to taste
- 5 burger buns, toasted
- Onion slices, optional (I sautéed mine)
- Dill pickle slices, optional
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Coat the bottom of a medium saucepan with oil and place it over medium heat.
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Add the onion, pepper, carrot and garlic. Sweat the veggies for about 5 minutes, until the carrots and peppers begin to soften and the onions are very tender and translucent.
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Stir in the beans, ¾ cup water, tomato paste, vinegar, Worchestersire sauce, soy sauce, sugar, liquid smoke and chili powder.
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Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the mixture to simmer, uncovered, until the sauce is very thick and the veggies are tender, 15 to 20 minutes, adding a bit more water if needed during cooking.
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Remove from heat and season with salt and pepper to taste.
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Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.
For the beans, use what you've got. Black beans, kindey beans, chickpeas, cannellini beans, great northern beans, pinto beans, navy beans, black-eyed peas and brown lentils are all great choices. Use two of the same thing, or mix it up!