Recipe Thursday: Chickpea Sloppy Joes

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Who doesn't love the school lunch classic, Sloppy Joe? Why not try a vegan version? This recipe is one again from my new favorite vegan cookbook. I highly recommend getting it!! This recipe got a thumb and a half from me. It was quick and easy to make, and tasted delicious! Enjoy! 


  • 4 Cups cooked chickpeas or 2 15 ounce cans, rinsed and drained
  • Vegan Hamburger buns 
  • 1 tsp. extra virgin olive oil 
  • 1/2 medium red onion, diced 
  • 2-3 garlic cloves, minced
  • 1/2 red bell pepper, diced 
  • 1 15-ounce can unsalted, diced fire-roasted tomatoes, with liquid
  • 1/4 cup tomato paste 
  • 3 Tablespoons liquid aminos
  • 2 Tablespoons sriracha 
  • 1 Tablespoon maple syrup 
  • 2 teaspoons dried oregano 
  • 1 1/2 teaspoons cumin
  • 1 tsp. smoked paprika 
  • 1 tsp. dried thyme
  • 1 tsp. liquid smoke 
  • 1 Tablespoon nutritional yeast, optional 
  • Salt and pepper to taste 

  1. In a medium bowl, mash the chickpeas with a fork into small chunks or shreds. Set aside.
  2. Preheat the oven to its lowest temp. Open the buns and heat the halves, cut side up, on the center rack for 10-15 minutes.
  3. Meanwhile, heat the olive oil in a large shallow saucepan over medium heat. Add the onion and garlic and saute until the onions are translucent and the garlic is fragrant. Add the bell pepper and mashed chickpeas; saute for about 2 minutes. Add tomatoes, tomato paste, liquid aminos, sriracha, maple syrup, oregano, cumin, paprika, thyme, liquid smoke, nutritional yeast, salt, and pepper; simmer, stirring occasionally, for 10-15 minutes, until heated through and slightly thickened. Add a little water if it is sticking to the pan.
  4. Scoop the chickpea mixture onto the warmed buns and serve immediately! 
  5. Enjoy! 


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