I’m pretty sure just about everyone I know is in Florida for Spring Break right now. If I see one more sunny beach photo on Facebook, I might cry. Okay, maybe that’s a little dramatic. But get this—it may hit 70° here this weekend! I don’t think we’ve seen that temp since September. It’s been a looooooong, hard winter.
I’ll spare you the pity party and talk about sloppy joes instead. The American classic, the ultimate potluck dish, the king of the cafeteria, the campfire staple, the take-me-back-to-my-childhood blast from the past.
A typical sloppy joe recipe usually includes a pound or two of ground beef and often times, loads of ketchup. Not the healthiest of meals. Of course, we know there’s a better way, right? Most vegan versions include lentils, which are a great sub for ground beef.
However, this version from Rachel Ray relies on vegetables and black beans for substance. Really, it’s not the substance part that matters so much as the sauce—that’s where the signature sloppy joe flavors come into play.
This is an excellent way to incorporate more vegetables in your diet. I don’t have kids, but I’m guessing you could pass this one over pretty easily (if your kids like sloppy joes, that is).
Coleslaw and sloppy joes go together like peanut butter and jelly (well, almost). Whether you like your slaw on the side or on the sandwich, this recipe from The Blender Girl is definitely one to try. I added a little maple syrup, extra lemon juice and a splash of vinegar to balance out the flavors.
As you can see in the photos, I put the slaw on the sandwich—which makes it all the sloppier. Delicious, though.
It’s not always easy to find a decent gluten-free bun (the one in the photo is not gf). I tend to have better luck finding decent gluten-free wraps. If that’s the case for you, too, try this combo in a gf wrap instead.
Sorry about the boring photos. Didn’t have much creative juice that day, I guess. Better next time—I promise. Hope you enjoy the recipe!