VEGAN SLOPPY RECIPE
SERVES: 4
NOTES (from Shelly): Although this isn’t the best fare if you are traveling far, it’s perfect for afternoon picnics in the backyard or on the porch. Sloppy Joes have a reputation for being “camp grub,” and these Sloppy Janes are the vegan version of the classic. Although we can’t all go back to camp (I wish!), we can re-create the experience through food in our own kitchens. The taste of these will take you back to the first day of camp, when you had butterflies in your stomach. Note from Laura: I included Shelly’s sweet pickle method here, but was ultra lazy and just used Bubbie’s bread and butter slices for mine shrug
SWEET PICKLES
1 24-oz [710 ml] jar dill pickle spears
2 cups [400 g] sugar
2 cinnamon sticks
FILLING
1 tablespoon olive oil
1 medium yellow onion, diced
3 medium celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced
2 teaspoon ground cumin
1 teaspoon dried oregano
2 cups [480 ml] vegetable stock or water
1/2 teaspoon red pepper flakes
1 teaspoon tamari or soy sauce
One 6-oz [170-g] can tomato paste
2 teaspoon rice vinegar
1 teaspoon honey (NOTE!: I used maple syrup)
1/2 cup [60 g] finely chopped walnuts
One 15-oz [425-g] can pinto beans, rinsed
One 15-oz [425-g] can kidney beans, rinsed
fine sea salt and freshly ground black pepper
8 burger buns or 12 slider bunsTo make the pickles: Drain the pickles and cut into bite-size chunks. Place pickles back into the jar, cover with water, and soak for 24 hours. Drain and place into a large jar.
In a medium bowl or pitcher, combine the sugar and 1 cup [240 ml] of water. Stir until dissolved. Pour the mixture over cut-up pickles, tuck in the cinnamon sticks, and refrigerate for at least 48 hours and up to 6 months before serving. Store, refrigerated, in an airtight container or jar.
In a 12-in [30.5-cm] skillet over medium heat, warm the olive oil. Add the onion, celery, and carrots and sauté until very soft, 7 to 10 minutes. Add the garlic and cumin and sauté for 30 seconds more. Add the oregano, vegetable stock, red pepper flakes, tamari, tomato paste, vinegar, honey, walnuts, pinto beans, and kidney beans and simmer until the sauce is thick and fragrant, 12 to 15 minutes. Season with salt and pepper.
Divide the Sloppy Jane mixture among the buns and top with 2 or 3 pickle slices. Serve immediately.
