when I get my head stuck on something, I want it like yesterday. my sense of urgency and lack of patience come together with a bang! recently I decided I needed a vegetarian cookbook, went to the bookstore [thank god those still exist] and came out with a vegan cookbook. I don’t know how it happened but I only had a few minutes and this vegan cookbook but I could never go vegan caught my eye.
I know what you’re thinking… I just posted a chicken noodle soup recipe, sausage ball recipe, yea yea I hear you. I’ve been more of a flexetarian since I rarely eat red meat and typically default to cheesy alternatives, a vegan book was a big step. while I doubt I’ll be 100% vegan from here on out, I will definitely add more vegetarian meals to the blog going forward!
I chose this chickpea sloppy joe recipe for my first foray into veganism. the best part was that I really didn’t need to buy any specialty items, just some extra spices and pure maple syrup. this dish is totally man approved and reheat approved, I paired it with a half of a baked potato for lunch leftovers.
confession: this was the first time I have chopped an onion, I’ve always bought the pre-chopped ones because I didn’t know how to chop them. ahhh! who knew it was so easy and no tears involved. also, I bought the wrong kind of yeast, so ignore that in the picture above. there are just some things that you have to go to whole foods to find.
recipe from but I could never go vegan
1 teaspoon olive oil
½ red onion, diced
2-3 cloves garlic, minced
½ red bell pepper, diced
2 15oz cans of chickpeas, rinsed and drained
1 15oz can of fire roasted tomatoes
¼ cup tomato paste
2 tablespoons soy sauce
2 tablespoons sriracha
1 tablespoon maple syrup (make sure it’s 100% pure)
2 teaspoons dried oregano
1 ½ teaspoons cumin
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon liquid smoke
salt/pepper to taste
whole wheat hamburger buns
1. pour the chickpeas into a bowl. use a fork to mash them until they are in small chunks/shreds. this will take some time, at least for me it did. set aside.
2. heat the olive oil in a large shallow saucepan over medium heat for about one minute. add the onion and garlic and sauté until onions are translucent and garlic is fragrant. add the bell pepper and the chickpeas and sauté for about two minutes.
3. add the rest of the ingredients and let it simmer, stirring occasionally, for about 10-15 minutes, until heated through and slightly thickened.
4. while simmering, turn the oven to broil. open your buns and place them on a baking sheet. broil them for about 90 seconds.
5. once the buns are warmed and the chickpea mixture is hot, scoop the mixture onto the buns. serve while hot. feel free to top with vegan sour cream.
vegetarian note: this recipe is vegan but could easily be modified to vegetarian by adding sour cream and cheese to top the sloppy joes.