MILWAUKEE -- You might call her one sneaky chef. Personal chef Susie Fortman joins Real Milwaukee to help moms, dads, wives and husbands hide the healthy from their picky eaters.
Recipe for Vegan Sloppy Joe
- 4 Cloves Garlic; roasted and mashed
- 1/2 C Onion; small dice
- 1/2 C Green Pepper; small dice
- 1/2 C Shredded Carrot; peeled and ends cut off
- 1/2 C Shredded Zucchini; do not peel, give a thorough wash and cut off ends
- 1 8oz Can Diced Tomatoes; drained
- 1/2 C drained and rinsed black beans
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp Molasses
- 1/2 C Ketchup
- 1 Tbsp Cayanne
- 1 tsp Oregano
- S&P to taste
1. Saute Garlic, Onion, Green Pepper, Carrot and Zucchini until opaque or tender; on medium heat. Approximately 8-10 minutes in a medium size sauce pan.
2. Add in the diced tomatoes and black beans and give it a thorough stir. Turn down heat to medium-low and continuously stir another 3 minutes.
3. Toss in your seasonings and stir well until incorporated. Keep cooking until some of the liquid has evaporated and mixture becomes thick. If need be add in water one tablespoon at a time while stirring until desired consistency.
- 1 C Red Cabbage; thinly sliced
- 1 C Green Cabbage; thinly slice
- Splash of A.C. Vinegar
- 1/4 C Vegan Mayo or Sour Cream
- S&P To taste
1 Pack Vegan Burger Buns - may be purchased at almost any grocer, if not; regular buns will do just fine.
1. While your Sloppy Joe mix is finishing, create your delicious coleslaw and toast of your buns; either by toaster or in the oven on a baking sheet at 450* F.
2. Once all are completed; place bottom toasted bun on a plate, scoop about 1/2-1C Sloppy Joe filling onto the bun and place a hefty amount of the slaw on top for garnish. Cover with the top half of the bun and enjoy!