Bestselling vegan author Nava Atlas has a new book coming out in September, and she’s giving VeggieGirl readers a sneak peek today with this recipe for Pinto Bean and Quinoa Sloppy Joes. Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes will be a must-have guide to transform your kitchen, plate, and life with more than 150 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn’t have to be about sacrifice and substitutions. With Plant Power, Nava celebrates the bounty of natural foods and teaches everyone—from committed vegans to those who just want more plants in their diet—how to implement a plant-based approach to their lives—easily, practically, and joyfully, every day. Plant Power will be available on Sept. 2, 2014,
Pinto Bean and Quinoa Sloppy Joes
- 1/2 cup uncooked quinoa rinsed in a fine sieve
- 1 tablespoon extra-virgin olive oil or 3 tablespoons broth or water
- 1 medium onion finely chopped
- 1/2 medium green bell pepper finely diced
- 1 1/2 cups cooked or one15- to 16-ounce can drained and rinsed
- pinto or red beans coarsely mashed (or 1 1/2 cups cooked)
- 15- to 16- ounce can tomato sauce or crushed tomatoes
- 1 medium tomato finely diced
- 1 tablespoon reduced-sodium natural soy sauce or tamari or to taste
- 1 teaspoon agave nectar or maple syrup or to taste
- 2 teaspoons good-quality chili powder or more, to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 6 whole grain rolls English muffins, or mini-pitas
Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.