Chili Chickpea Sloppy Joes
A is a delicious plant-based spin on the traditional sloppy joe. These small but mighty legumes top the charts with fiber and protein, they're incredibly versatile and a great addition to help balance blood sugar levels and your gut microbiome!
Equipment
- 1 frying pan
- 1 sauce pan
Ingredients
Chickpea Sloppy Joe
- 2 cups canned chickpeas (rinsed and drained)
- 2 tbsp tomato sauce
- 2 tsp hot sauce or sweet chili sauce
- 1 tbsp maple syrup
- 1 tsp cumin
- 1/2 tsp dried thyme
- 1 dash sea salt (to taste)
Cheesy Nacho Sauce
- 1 cup raw cashews (soaked for 3-6 hours)
- 3/4 cup nut milk of choice
- 1/2 cup nutritional yeast
- 2 tsp onion powder
- 2 garlic cloves (minced)
- 1/2 tsp light miso paste
- 1 tbsp lemon juice
- 2 tsp maple syrup
- 1 dash sea salt (to taste)
- 1/2 sliced avocado (optional topping)
- 4 slices sourdough english muffins
Instructions
Chickpea Sloppy Joe
- prepare chickpeas by frying the chickpeas, tomato sauce and hot sauce, maple syrup, cumin and thyme over medium-high heat
- lightly press down on the chickpeas with a fork to break some of them up, but leave a few whole.
- remove from the heat after a few minutes, season to tasted, cover with a lid and set aside.
Chickpea Nacho Sauce
- blend all ingredients in a high-speed blender until smooth, creamy and no lumps remain.
- to serve, simply heat up in a saucepan
- store leftovers i an airtight container for up to 5 days in the fridge. When re-using, add a splash of plant-based milk to reach your desired consistency.
Assembly
- heat the cheesy nacho sauce in a saucepan
- spread a layer of cheesy nacho sauce on a sourdough english muffin or (bread of choice).
- place a few tablespoons of the chickpea mixture on top. drizzle with the cheesy nacho sauce. top with avocado. top with a piece of bread, add avocado (optional) and enjoy!
Notes
Special Note: Soaking the cashews takes a few hours so I always prep the nacho cheese sauce beforehand. You can get really creative with this recipe. If I'm not enjoying sloppy joe style, I'll top the chili chickpea mixture on salads, in Buddha bowls or I'll add it breakfast power bowls. It's delicious!
*Adapted from Cook Vegan Magazine - Plant Power for the Planet
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