Crock Pot Meatless Sloppy Joes
Yum I like a slice of cheddar cheese on my bun toasted bun with margarine
Yum I like a slice of cheddar cheese on my bun toasted bun with margarine
- Carbohydrate 386.561266461838 g
- Cholesterol 0 mg
- Fat 4.48445698321538 g
- Fiber 70.7757535280138 g
- Protein 46.7491082874245 g
- Saturated Fat 1.74746141531178 g
- Serving Size 1 1 Serving (4151g)
- Sodium 806.034715249131 mg
- Sugar 315.785512933824 g
- Trans Fat 1.21733241191303 g
- Calories 1660 calories
Step-by-step
- Combine ingredients in crockpot.
- Cover, cook on low for 5-5 1/2 hrs.
Swapping canned kidney beans for dried beans changes the moisture balance and demands an overnight soak to prevent a gritty mouthfeel. Achieving the correct consistency in a plant-based sloppy joe relies entirely on how the beans are prepared before they meet the tomato sauce and aromatics.
- Mash the drained kidney beans thoroughly with a heavy fork or potato masher until at least half of them break down into a paste; whole beans will roll around the bun and ruin the traditional sandwich structure.
- Dice the two cups of thinly sliced onions into uniform quarter-inch pieces so they soften evenly during the five to five-and-a-half-hour slow cooker cycle on low heat.
- Finely chop the two garlic cloves and distribute them evenly throughout the mixture to prevent pockets of concentrated pungency in the finished sauce.
- Store any leftovers in an airtight container in the refrigerator for up to four days, noting that the starches will thicken the sauce further as it chills.
Simmering the ingredients uncovered for the final fifteen minutes helps reduce excess liquid if the tomato sauce releases too much water. Toasting the buns separately with margarine creates a crisp moisture barrier that holds up against the heavy bean filling.
