Veggie sloppy joe with slaw

By Abbey Sharp
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An admittedly messy but delicious lunch!

SERVES
4
TOTAL TIME

Ingredients

Sloppy joe:

  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 carrots, finely diced
  • 2 sticks celery, finely chopped
  • 15 ozunce can red kidney beans, drained and rinsed
  • 1 1/2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoon brown sugar
  • 1 teaspoon red wine vinegar
  • 1 1/2 teaspoon Worchestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 4 whole grain buns for assembly

Slaw:

  • 2 cups red cabbage, shredded
  • 1 carrot, grated
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • Pinch each of salt and pepper

Directions

For the sloppy joe:

  1. Heat the oil in a large non-stick skillet over medium heat. Add the onion and garlic and sauté until softened.  Add the remaining ingredients, except the beans.
  2. Cover the pan, reduce heat to medium low and simmer for ten minutes. Add in the beans and cook for an additional five minutes.
  3. Assemble on whole grain buns.

For the slaw:

  1. Mix together the vinegar, sugar, oil and a pinch each of salt and pepper in a bowl.
  2. Toss with the cabbage and carrot until well coated and let sit for at least an hour in the fridge. 

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