Name: Super Sloppy Joes
Total time: 30 min
Ingredients: ⅓ cup pitted dates; ½ cup finely chopped yellow onion; ½ cup finely chopped celery; ½ cup finely chopped green bell pepper; 2 cloves garlic, minced; 2 cups cooked wheat berries; 1 (15-ounce) can tomato purée; ¼ cup ketchup; 1 tablespoon vegan Worcestershire or tamari sauce; Sea salt and freshly ground black pepper; 6 whole-grain hamburger buns, split

Ready In: 30 minutes
Makes 6 sandwiches
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The bun-dripping, finger-licking goodness of a Sloppy Joe sandwich is hard to resist. These easy vegan Sloppy Joes are made with wheat berries and a mild, kid-friendly sauce. For a spicier meal, add a few drops of hot sauce or a sprinkle of crushed red pepper flakes before serving. Feel free to make extra date paste, which will keep at least a week in the fridge and up to three months in the freezer. It can be used to sweeten baked goods as well.

From The China Study Family Cookbook

By Del Sroufe, Oct 29, 2018

Ingredients

⅓ cup pitted dates
½ cup finely chopped yellow onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
2 cloves garlic, minced
2 cups cooked wheat berries
1 (15-ounce) can tomato purée
¼ cup ketchup
1 tablespoon vegan Worcestershire or tamari sauce
Sea salt and freshly ground black pepper
6 whole-grain hamburger buns, split

Instructions

Combine the dates and ⅓ cup water in a small saucepan, and simmer over medium-low heat for 10 minutes or until tender. Drain, reserving the cooking water. Place the dates in a blender, and purée until smooth and creamy, adding cooking water, as needed.
Combine the onion, celery, and bell pepper in a large skillet, and cook over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the garlic; cook for 1 minute more, stirring constantly. Stir in the wheat berries, tomato purée, date paste, ketchup, and Worcestershire sauce. Cook for 10 minutes or until thick, stirring occasionally. Season with salt and pepper. Serve in buns.

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Angie1 year ago

I see myself substituting a can of drained and rinsed small white beans for the wheat berries. Otherwise, this sounds delicious.

Kathy Rowland2 years ago

Did you use the white wheat berries or the winter red wheat berries?

Jwiltz1 year ago

I am not sure which wheat berries I bought. I bought them in bulk in Amish country. They were probably red berries.

Jwiltz2 years ago

This is one our favorites! It’s easy to make, taste delicious, and serves a lot. We make it frequently. Yummy!

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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