Bbq Veggie Joes Food

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VEGETARIAN SLOPPY JOES



Vegetarian Sloppy Joes image

This is a combination of many recipes and experimentation. It has gotten the thumbs-up from all who have tried it so far. It can also be made with TVP, ground turkey, or even ground beef instead of tempeh.

Provided by Aberdeen Smith

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 40m

Yield 6

Number Of Ingredients 19

¼ cup vegetable oil
½ cup minced onion
2 (8 ounce) packages tempeh
½ cup minced green bell pepper
2 cloves garlic, minced
¼ cup tomato sauce
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon honey
1 tablespoon blackstrap molasses
¼ teaspoon cayenne pepper
¼ teaspoon celery seed
¼ teaspoon ground cumin
¼ teaspoon salt
½ teaspoon ground coriander
½ teaspoon dried thyme
½ teaspoon oregano
½ teaspoon paprika
1 pinch ground black pepper
hamburger buns

Steps:

  • Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
  • Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 37.3 g, Fat 19.6 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 4.5 g, Sodium 424.9 mg, Sugar 8.8 g

BBQ VEGGIE JOES



BBQ Veggie Joes image

Make and share this BBQ Veggie Joes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 12h30m

Yield 10 sandwiches

Number Of Ingredients 12

1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 cup chopped onion
3/4 cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
salt and pepper
5 pita breads, cut in half to form pockets (6-inch diameter)
lettuce leaf

Steps:

  • Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
  • Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
  • Just before serving, add vinegar and salt/pepper to taste.
  • Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.

Nutrition Facts : Calories 198.2, Fat 0.7, SaturatedFat 0.1, Sodium 424.1, Carbohydrate 40, Fiber 7.6, Sugar 9.8, Protein 8.5

SLOW COOKER BBQ CHICKPEA SLOPPY JOES



Slow Cooker BBQ Chickpea Sloppy Joes image

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 18

2 15-ounce cans chickpeas, drained
1/2 cup uncooked split red lentils (rinsed)
1 small onion (diced (about 1 cup))
3 medium cloves garlic (diced (about 1 tablespoon))
1 15-ounce can tomato sauce
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
3 tablespoons vegan Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon red crushed pepper flakes
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 hamburger buns*
2 teaspoons olive oil
Sliced red onion
Dill pickles or sweet pickles
3-quart or larger slow cooker

Steps:

  • Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
  • Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 - 60 seconds until golden.
  • Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
  • Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.

VEGETARIAN SLOPPY JOE



Vegetarian Sloppy Joe image

My son had one and halfway through the second sandwich he said, 'There's no meat in this!' and finished eating the sandwich. Serve over rice, potatoes, bread, or any other grain.

Provided by Timothy O'Hara

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can brown lentils
1 (15 ounce) can stewed tomatoes, cut small
¼ cup barbeque sauce
¼ cup ketchup
2 tablespoons mild miso paste
1 ounce dried shiitake mushrooms, cut small
2 tablespoons ground allspice
2 cloves garlic, minced, or more to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 41.7 g, Fat 4.5 g, Fiber 10.8 g, Protein 9.9 g, SaturatedFat 0.7 g, Sodium 1023.9 mg, Sugar 14.3 g

VEGETARIAN BBQ SLOPPY JOES



Vegetarian BBQ Sloppy Joes image

As a vegetarian, I really like to make things that my entire family (who are not veggies) will eat. This is a real pleaser that anyone will enjoy! 8)

Provided by OceanIvy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 sandwich buns
2 cups vegetarian ground beef
1/2 cup barbecue sauce
1/4 cup ketchup
1/2 cup water
1/4 cup onion, finely chopped

Steps:

  • Combine all ingredients, but buns in medium saucepan.
  • Bring mixture to a boil.
  • Reduce heat to low. Cover and let cook for 10-12 minutes, or until onion is tender.
  • Stir occasionally.
  • Serve on buns.

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  • If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
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  • In medium saucepan, combine lentils and water. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
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