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Veggie Loaded Sloppy Joe’s

Brunch, Main Course | November 5, 2015 | By



4 cup veggie ground

1 large onion, finely chopped

1 leek, washed and finely chopped

1 carrots, peeled and finely chopped

1 red bell pepper , finely chopped

3 garlic cloves, finely chopped

1/2 tsp each ground cumin, coriander and cloves

1 tsp paprika

1 tbsp tomato paste

2 tbsp kechup

2 tsp  brown sugar

2 tbsp Worcestershire sauce

salt & pepper to taste


To serve:

Fresh bread rolls

grated cheese

potato chips

dill pickles



Fry the veggie  groung  in a large, hot pot until browned all over. Remove from the pot and set aside.
In the same pot,  on a little olive oil fry the onion, leek, carrots and pepper until soft and fragrant, about 10 minutes.
Add the  garlic and fry for another 5 minutes before adding the spices , tomato paste, kechup and Worcestershire sauce.
Allow to simmer for 5 minutes before adding the  veggie ground back into the pot with a little  water  and brown  sugar.
Reduce the heat and allow to simmer for 5-10 minutes covered.
If the sauce looks very watery, remove the lid from the pot and turn up the heat. Allow to simmer for 5 minutes uncovered until the sauce has reduced slightly. Season to taste.
Serve  on the bread rolls with some grated cheese. Toppings : relish, pickles, avocado, coleslaw, sliced onions‚Ķanything goes!



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Georgia Bitay