Veggie sloppy joe with slaw
An admittedly messy but delicious lunch!
SERVES
4
Ingredients
Sloppy joe:
- 1 teaspoon olive oil
- 1 onion, diced
- 2 carrots, finely diced
- 2 sticks celery, finely chopped
- 443 milliliter 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:
- 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.
- Cover the pan, reduce heat to medium low and simmer for ten minutes. Add in the beans and cook for an additional five minutes.
- Assemble on whole grain buns.
For the slaw:
- Mix together the vinegar, sugar, oil and a pinch each of salt and pepper in a bowl.
- Toss with the cabbage and carrot until well coated and let sit for at least an hour in the fridge.
