Sloppy Janes

Name: Sloppy Janes
Ingredients: 1 24-oz [710 ml] jar dill pickle spears; 2 cups [400 g] sugar; 2 cinnamon sticks; 1 Tbsp olive oil; 1 medium yellow onion, diced; 3 medium celery stalks, diced; 2 medium carrots, diced; 3 garlic cloves, minced; 2 tsp ground cumin; 1 tsp dried oregano; 2 cups [480 ml] vegetable stock or water; 2 cups [480 ml] vegetable stock or water; ½ tsp red pepper flakes; 1 tsp tamari or soy sauce; 1 tsp tamari or soy sauce; One 6-oz [170-g] can tomato paste; 2 tsp rice vinegar; 1 tsp honey; ½ cup [60 g] finely chopped walnuts; One 15-oz [425-g] can pinto beans, rinsed; One 15-oz [425-g] can kidney beans, rinsed; Fine sea salt and freshly ground black pepper; Fine sea salt and freshly ground black pepper; 8 burger buns or 12 slider buns; 8 burger buns or 12 slider buns

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

Although this isn’t the best fare if you are traveling far, it’s perfect for afternoon picnics in the backyard or on the porch. Sloppy Joes have a reputation for being “camp grub,” and these Sloppy Janes are the vegan version of the classic. Although we can’t all go back to camp (I wish!), we can re-create the experience through food in our own kitchens. The taste of these will take you back to the first day of camp, when you had butterflies in your stomach.

Ingredients

Main course
Vegetarian
Spring

Ingredients

Method