Sloppy Veg-Head Joe

August 2008
Sloppy Veg-Head Joe

by 6 people

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Over the last several years I've created dozens of takes on the American classic, good ole Sloppy Joe. I can't believe it took me this long to come up with a meat-free buddy, but here ya go, meet Sloppy Veg-Head Joe.

Makes: 4 servings

Prep: 15 mins

  • 1 tablespoon vegetable oil
  • 1 red, green or yellow bell pepper, seeded and chopped
  • 2 jalapeno chiles, seeded and finely chopped
  • 1 red onion, chopped
  • 2 large cloves garlic, grated or finely chopped
  • 2 15 ounce cans  black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 1 15 ounce can  diced fire-roasted or crushed tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lime
  • 4 crusty rolls, split and lightly toasted
  • 2 large dill pickles, chopped
  • 1/3 cup chopped cilantro (a generous handful)
  1. In a large skillet, heat the oil, 1 turn of the pan, over medium-high heat. Add the bell pepper, jalapenos, red onion and garlic and cook, stirring, until tender, 6 to 8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
  2. In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls. Top with the pickles and cilantro.
  • Pietra Santa Merlot 2005 (California), Francis Ford Coppola Rosso 2006 (California)
Tip Heads up
  • Worcestershire sauce contains everything but the kitchen sink, including anchoviesif you follow a strict vegetarian diet, just substitute a splash of vinegar.