Tuesday, April 29, 2014

On My Hearth: Spicy Sloppy Joes

Spicy Sloppy Joes photo 20140428_181620_zps1mgiru8b.jpg

After a busy day at the office or home, nobody wants to drag out a bunch of pots & pans and make an elaborate meal! This is especially true if the temps outside have already reached the 90's and the thought of heating up the kitchen is unbearable. That's the situation I found myself in yesterday, which is why I was so glad I'd thought ahead and had dinner simmering in my Crock-Pot! These Sloppy Joes were a perfect Monday night dinner, especially with some oven-baked fries alongside.

The original recipe is from Robin Robertson's Fresh from the Vegan Slow Cooker, one of my favorite cookbooks. I took a couple of liberties here, using what I had on hand, and eliminating the oil to make it low-fat. If you don't like faux meat, feel free to substitute with more mushrooms or lentils.

   Spicy Sloppy Joes 

  •   1              large  yellow onion -- minced
  •   3             cloves  garlic -- minced
  •   1              small  bell pepper -- seeded and minced
  •   2          teaspoons  chili powder
  •   1                cup  dried lentils -- rinsed and picked over
  •   1                cup  canned crushed tomatoes
  •      1/2           cup  ketchup
  •   8             ounces  Boca Veggie Crumbles
  •   8             ounces  chopped mushrooms
  •   2               cups  water
  •   2        tablespoons  soy sauce
  •   1         tablespoon  chipotle chile canned in adobo -- minced
  •   1         tablespoon  mustard -- yellow or brown
  •   1         tablespoon  light brown sugar
  •   1           teaspoon  salt
  •                         freshly ground black pepper
  •   1           teaspoon  liquid smoke flavoring
  •   8                     whole wheat hamburger bun -- toasted

  1. Place the onion, garlic, bell pepper, chili powder, lentils, tomatoes,veggie crumbles, mushrooms & water in slow cooker crock.
  2. In a small bowl, mix the soy sauce, chipotle chili, mustard, brown sugar, salt & pepper. Pour over ingredients in crock.
  3. Cover and cook on Low for approximately 6 hours.
  4. Stir in the liquid smoke, adjust seasonings if needed.
  5. Serve over toasted whole wheat hamburger buns or rolls of your choice.

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Serves 8; Per Serving: 305 Calories; 4g Fat (10.6% calories from fat); 16g Protein; 55g Carbohydrate; 12g Dietary Fiber; trace Cholesterol; 1087mg Sodium. 

VeganGypsy says: These were delicious! A perfect combination of sweet & spicy with just a hint of smokiness. This recipe made 8 generous servings so I froze several portions for future use. Since I'm limiting the amount of processed foods I consume, I wouldn't hesitate to use all mushrooms & lentils next time, and serve this over baked potatoes in lieu of the buns.

OmniHunny says: Yum! (he's not very chatty on Monday nights)

Today I'll be using my slow cooker once again, trying my hand at Red Bean Gumbo. I hope you'll pop back in tomorrow for the recipe & reviews!

Have a great day,

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