Vegan Recipe Review: Quinoa And Pinto Bean Sloppy Joes

Let me introduce myself. I am Nick Shell. I am a daddy blogger who happens to be a vegan. For years I suffered from dyshidrosis (a rare form of eczema which causes painful blisters to form on the palms of the hands) and severe allergy & sinus issues.

Vegan Sloppy Joes Pinto Beans Quinoa But now that I live 100% plant-based (since April 2013), those problems are now a thing of the past. I am not one of those annoying vegans who tries to show you pictures of animals being slaughtered. Nor am I the kind who wants you to become a vegan- what you eat is none of my business. That changes, however, if you end up visiting my website to learn what our family thinks of Quinoa and Pinto Bean Sloppy Joes. In that case, I’m going to have to tell you how awesome these things are! Quinoa and Pinto Bean Sloppy Joes are one of our family’s favorite recipes. Since discovering them, we pretty much have them once a week. And they even make great leftovers. vegan sloppy joes quinoa pinto beans We base our recipe from VegKitchen:

  • 1/2 cup raw quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 medium green bell pepper, finely diced
  • 15- to 16-ounce can pinto, drained, rinsed, and coarsely mashed (or 1 1/2 cups cooked)
  • 1 cup tomato sauce
  • 1 medium tomato, finely diced
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1 teaspoon agave nectar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 cup minced fresh cilantro, plus more for topping, optional
  • Shredded baby spinach leaves
  • 6 whole grain English muffins

We add avocados though- I highly recommend doing so. They are the secret ingredient that really puts this recipe over the top. These Quinoa and Pinto Bean Sloppy Joes are so filling! Man, I want some right now- seriously. vegan sloppy joes Nick Shell And again, they are made with all plant-based ingredients; meaning you consume less than 1% of your daily cholesterol. Even aside from the technical 0% cholesterol is the fact that by making the sauce yourself, your not feeding your family GMO high fructose corn syrup that the leading sauce brands are full of. Please take my word for it… this is a good recipe. Not to mention, the prep and clean-up is very minimal. Make them, then, please… tell me what you think. I want to know.

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