Sloppy Moes

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this flavorful, soy-enriched version of Sloppy Joes on whole grain buns or with baked organic corn tortillas for a delicious and healthful supper. Pair it with a salad of organic mixed greens with sliced avocado and red onion drizzled with a little extra-virgin olive oil and freshly squeezed lemon juice.


  • 2 teaspoons extra-virgin olive oil
  • 1 large sweet onion, coarsely chopped
  • 4 large cloves garlic, coarsely chopped
  • 2 large organic bell peppers (1 red and 1 yellow), seeded and coarsely chopped
  • Salt and pepper, to taste
  • 1 28-ounce can whole peeled Italian tomatoes, crushed by hand
  • 1 13-ounce container ground soy beef (found in the produce section of the supermarket)
  • 1 13-ounce can organic kidney beans, drained
  • 2 tablespoons yellow mustard
  • 2 teaspoons dried oregano
  • 4 whole grain buns, split


    1. Heat the olive oil in a heavy pot over low-medium heat. Add the onion, garlic, peppers, salt, and pepper. Cover and cook, stirring occasionally, for about 15 minutes, until the vegetables have released some of their liquids.
    2. Add the tomatoes and the soy beef. Using a hand masher (the type you would use to mash potatoes), break up the ground soy beef into small pieces. Cover and cook for about 20 minutes, stirring occasionally.
    3. Add the beans, mustard, and oregano. Stir well to combine. Continue cooking, uncovered, for about 10 minutes, stirring occasionally until heated through. Taste for seasonings. Spoon the filling into the buns and serve immediately.