Today, we are veganizing a staple of many people's childhoods... SLOPPY JOES! What kid doesn't remember the sweet, saucy, meaty sandwiches? Well, you can still have all that, even if you don't want something from a can or actual meat. I got a large bag of black eyed peas in our CSA box, which seemed like the perfect base.
This makes a large batch, so you could freeze some for easy dinners throughout the month. It's sweet, savory, filling, and packed with protein.
- 2 cups dried black eyed peas
- 1/2 cup dried quinoa
- 2 jalapenos, de-seeded and chopped
- 2 green bell peppers, de-seeded and chopped
- 1 red onion, diced
- 6 oz tomato paste
- 14.5 oz diced tomato
- 1 1/2 cup cherry tomatoes, cut in half
- 1/4 cup extra virgin olive oil
- 1 tbs salt
- 2 tbs dried chipotle powder (optional)
- 1/4 cup maple syrup
- cracked pepper to taste
- Soak black eyed peas overnight.
- Boil black eyed peas for 30 minutes, or until soft.
- Cook quinoa per package instructions.
- Drain black eyed peas and let cool.
- Dice vegetables.
- In a large stock pot, heat olive oil on medium high heat.
- Add pinch of salt.
- Add in jalapeno, green pepper, and onion.
- Saute for 12 minutes.
- Add in cherry tomatoes, diced tomatoes, undrained, tomato paste, chipotle, salt, and maple syrup.
- Simmer for 15 minutes.
- Turn down to medium heat.
- Add in black eyed peas and quinoa.
- Mix until incorporated.
- Cook on low for 5 minutes.
- Serve hot on a bun!
I'll tell you more about that amazing looking watermelon salad soon! I hope you enjoy this!
What's your favorite family recipe? Did you eat sloppy joes growing up? Leave me a comment!