Split Pea Sloppy Joes
Here’s our version of a vegetarian Sloppy Joe featuring yellow split peas and veggies galore!
- Serving Size 1/8 of recipe
- Calories 290
- Fat 3 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 55 g
- Fibre 13 g
- Sugars 15 g
- Protein 16 g
- Sodium 541 mg
- Potassium 756 mg
- Iron 4 mg
- 1 cup (500 mL) dry yellow split peas, rinsed well
- 4 cups (1 L) vegetable or beef stock
- 1 cup (250 mL) finely diced green bell pepper
- 1 cup (250 mL) finely diced yellow onion
- 3 garlic cloves, minced
- 2 cups (500 mL) finely diced white mushrooms
- 2 cups (500 mL) tomato sauce
- 1/4 cup (60 mL) apple cider vinegar
- 3 Tbsp (45 mL) brown sugar
- 1 1/2 tsp (7 mL) smoked paprika
- 1 tsp (5 mL) garlic powder
- 1/4 tsp (1 mL) onion powder
- pinch chili flakes, optional
- 1 1/2 tsp (7 mL) cornstarch
- 1 1/2 tsp (7 mL) Dijon mustard
- salt & pepper, to taste
- 8 hamburger buns
Add split peas, stock, green pepper, onion, garlic, and mushrooms to a heavy bottomed soup pot over medium heat. Add water until liquid line is 2 inches above the mixture. Bring to a boil, reduce heat to a simmer and cover, cooking for about 30 minutes, or until the split peas are tender and have absorbed most of the liquid.
Meanwhile, whisk together tomato sauce, brown sugar, smoked paprika, garlic powder, onion powder, and chili flakes, if using. Scoop a bit of the mixture into a small cup and whisk in the cornstarch. Set aside.
Drain excess liquid from the split pea & veggie mixture. Add tomato sauce mixture to the pot and stir to combine. Whisk in the cornstarch slurry and add the Dijon mustard. Cook over low heat, stirring until slightly thickened. Add salt and pepper to taste.
Slice buns in half, place face open on a cooking sheet and broil in the oven for 2-5 minutes. Keep an eye on them so they don’t burn!
To serve, scoop split pea mixture onto buns, and enjoy!