Vegan Sloppy Joes

Ingredients

1 cup black-eyed peas

½ cup Millet

2 Tbsp sunflower oil

1 large onion, fine dice

1 large green pepper, fine dice

4 Tbsp brown sugar

1 Tbsp garlic powder

2 tsp chipotle

2 tsp black pepper

½ Tbsp salt (adjust to taste)

1.5 cup ketchup

2 Tbsp Worcestershire sauce

1 Tbsp apple cider vinegar

Method

Soak Black-eyed peas over night with a pinch of baking soda to help soften the beans. Once soaked, rinse them well, fill the pot with fresh water and boil until cooked. Drain and set aside.

In a separate pot, add 1/2 cup millet with 1 cup of water and cook with lid on for  15 minutes. Remove from heat and let the millet steam cook for another 15 minutes.

In a medium pot, sauté onions in oil until translucent. Add green pepper and cook for another 5 minutes on medium low. Add in brown sugar, garlic powder, chipotle, salt, pepper, Worcestershire sauce, and ketchup. Stir well. Add cooked black-eyed pea and millet, all ingredients together. Reduce for 10 minutes on low. Remove from heat and stir in the apple cider vinegar.

Serve with:

Sauteed Collard Greens

¼ cup sunflower oil

2 bunches Collard greens, quarter inch chop

1 Tbsp garlic, minced

Pinch of salt to taste

Method

Heat oil on medium low for 2 minutes. Add minced garlic and stir for 30 seconds. Add collard greens and mix well with oil and garlic. Sauté on low for 5 minutes.

Line the bottom of a toasted burger bun with sautéed collard greens and scoop a hefty serving of the sloppy Joe mix on top. Add your favourite hot sauce if you want it spicy!

Sarah Sedo is the Executive Chef at The Big Carrot