My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Vegan Sloppy Joes made with Pinto Beans is a delicious, quick meal idea. All you need is 7 ingredients and 15 minutes!
Are you ready for a quick, delicious meal?
These Sloppy Joes only take 15 mins to make from start to finish. Super quick. Super easy. Perfect for a weeknight dinner or even a weekend meal. Free more time to spend with your fam or lounge on the couch in your PJs and watch a good movie 😊
A member of our #simplefitvegan community asked me what would be a good substitute for lentils in recipes like Sloppy Joes. That is when I realized that most vegan Sloppy Joe recipes used lentils. Like every. single. one. What do you do if you don’t like lentils? Or maybe you’re tired of eating them all the time?
Pinto beans work wonderfully in place of lentils, especially in Sloppy Joes. Pinto beans have an excellent earthy flavor and creamy yet sturdy texture. They have a perfect flavor and texture to make something sloppy 😉
The cooking process is very straightforward. First, we will caramelize garlic, onions, and red bell pepper. This should take about 5-7 minutes.
Then we will stir in tomato sauce, soy sauce, and coconut sugar. You can use another sugar of choice such as brown sugar or agave syrup. Let the mixture cook for 2-3 minutes until the tomato sauce gets hot and bubbly.
The last step is to add the canned pinto beans. Make sure to drain the liquid. I used canned to shorten the cooking time. You can always make them from scratch too if you’re feeling fancy 😉
The best way to eat a Sloppy Joe is on a bun, of course! I ate mine on a whole wheat bun and it was delish!
Ready to get sloppy? Let’s do it!
Vegan Sloppy Joes made with Pinto Beans is a delicious, quick meal idea! All you need is 7 ingredients and 15 minutes!
- 1 tsp oil of choice (olive, canola, coconut, grape seed)
- 2 garlic cloves, minced
- 1 medium white or yellow onion, chopped
- 1 red bell pepper, chopped
- 1 15- ounce can tomato sauce
- 1 tbsp soy sauce
- 1 tbsp coconut sugar/brown sugar/or 1 tsp agave syrup
- 1 28- ounce can pinto beans
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Heat a large non-stick pan over medium heat. Add olive oil. Let the oil heat up then add garlic, onions, and red bell pepper. Cook, stirring, until caramelized, about 5-7 minutes.
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Stir in tomato sauce, soy sauce, and coconut sugar. Cook for about 2 minutes until tomato sauce gets hot and bubbly.
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Gently add in pinto beans. Stir in with the rest of the ingredients.
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Serve with a whole wheat bun.
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Store in air-tight container in the fridge for up to 5 days.
Nutrition Information Calories (excluding the bun): 113 Fat: 1.5 g Saturated fat: 0.2 g Carbohydrates: 20.9 g Dietary Fiber: 5.5 g Sugar: 5.3 g Sodium: 657 mg Protein: 5.6 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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