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