Vegetarian Pinto Bean Sloppy Joes Recipes

VEGAN SLOPPY JOES

Steps:

• Heat oil in a skillet, add onion & pepper and sauté over medium heat for about 4-5 minutes.
• Add garlic, tomato sauce, tomato paste, balsamic vinegar, soy sauce, vegan Worcestershire sauce, sugar, all spices and let simmer for a further 4-5 minutes, stirring occasionally.
• Taste the sauce and adjust flavor as needed.
• Add the cannellini beans and stir. Let simmer for 2-4 more minutes.
• Serve on soft burger buns. Enjoy!
• The Sloppy Joe mixture should be stored in the refrigerator for up to 3 days.

BLACK BEAN SLOPPY JOES

Steps:

• Saute onion & peppers in few tablespoons of water or veg broth until softened.
• Add garlic and continue sautéing until fragrant - about 1 minute.
• Rinse and drain beans. Mash with potato masher or fork and add to veggie pot
• Add tomato sauce and paste and stir to combine
• Add spices, adjusting to taste as necessary
• Serve on buns, toast, potatoes, rice, or pasta

HEALTHY SLOPPY JOES

Steps:

• Finely chop the onion and celery. In a skillet, heat the olive oil. Add the onion and celery and saute until soft, about 4 to 5 minutes.
• Drain the beans. Add the kidney beans, pinto beans, tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar, chili powder, garlic powder, oregano, kosher salt, and black pepper to the skillet, and simmer for about 5 to 10 minutes until thickened. Taste, and adjust seasoning as desired.
• Serve on a toasted bun, with vinegar coleslaw or creamy coleslaw if desired.

BLACK BEAN SLOPPY JOES

Steps:

• In a large skillet, heat the olive oil over medium heat. When hot, add the onion and garlic, stirring frequently, and sauté until the onions are translucent.
• Add the black beans, green pepper, and red pepper and cook for 5 minutes (until the peppers have softened). Add the remaining ingredients and stir well. Cook for 10 minutes, stirring occasionally, until the sauce is hot. Turn off heat and let rest for 5 minutes before serving.
• Serve on hamburger buns.

PINTO BEAN SLOPPY JOES

Steps:

• 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.
• Stir in tomato sauce, soy sauce, and coconut sugar. Cook for about 2 minutes until tomato sauce gets hot and bubbly.
• Gently add in pinto beans. Stir in with the rest of the ingredients.
• Serve with a whole wheat bun.
• Store in air-tight container in the fridge for up to 5 days.

PINTO BEAN SLOPPY JOES

Steps:

• Heat oil and saute onion and bell pepper 3 to 4 minutes.
• Add remaining ingredients and bring to a simmer.
• Mash beans lightly with fork or potato masher.
• Simmer, loosely covered, 5 to 7 minutes or til preferred consistency, stirring occasionally.
• Serve on buns.

VEGAN SLOPPY JOES

Steps:

• Coat the bottom of a medium saucepan with oil and place it over medium heat.
• 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.
• Stir in the beans, 3/4 cup water, tomato paste, vinegar, Worchestersire sauce, soy sauce, sugar, liquid smoke and chili powder.
• Raise the heat and bring the liquid to a boil.
• 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.
• Remove from heat and season with salt and pepper to taste.
• Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.

VEGETARIAN PINTO BEAN SLOPPY JOES

Steps:

• Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.
• Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don't stir the two together. (The layer on top helps keep the beans submerged during cooking so they don't dry out.) Cover and cook on High for 5 hours or Low for 9 hours.
• Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.
• Serve the mixture on buns.

PINTO BEAN AND QUINOA SLOPPY JOES

Steps:

• Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
• Add the remaining ingredients except the serving items, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally.
• Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomatoey flavors.
• For each serving, spoon some of the filling onto the bottoms of whole-grain rolls and cover with the tops. Or, you can serve these open-faced.

INSTANT POT VEGAN SLOPPY JOES

Steps:

• Sauté onion, salt, and bell pepper for 3 minutes.
• Add cumin and oregano and cook for 1 minute.
• Add tomato paste and stir to coat and cook for another minute or two.
• Add the remaining ingredients and stir throughly, making sure nothing is stuck to the bottom of the pot.
• Bring to high pressure and cook for 13 minutes.
• Allow for a natural release, stir, and serve over toasted hamburger buns.
• Optional: Stir in 1 cup of vegan ground beef after pressure is released and simmer on sauté function before serving.