Tag Archives: Burger

Sloppy Joes

Really, Black Bean and Edamame Sliders –   but these are Vegans answer to Sloppy Joe’s.  Vegetarian Times says, and I definitely agree, that, “edamame lightens up the black bean mixture to keep these sliders from tasting too dense.”

DSC00872 (I wish I was a better food photographer!)

The filling is packed full of protein – with black beans AND edamame – and the spices are subtle enough to not be overpowering.  I did have to omit the cilantro since Dave doesn’t care for it, although I sneaked in the cumin without him noticing!  Dave even went back for a second burger!

As a vegan, I always get asked, “where do you get your protein, and how do you get enough?”  To be honest, I don’t worry too much about my protein intake.  I eat lots of greens and fresh fruit which contain protein, despite the common belief.  Here is a link to a vegetable protein percentage chart.  I also don’t particularly eat a lot of tofu, beans, or nuts which are the more common vegetarian protein sources.  I just eat a plant based diet, and for six years now it has done me well. 

On to the recipe…. which can double as an amazing sandwich spread or cracker topper.   I served our Sloppy Joes with a side of corn and peaches.  What a southern meal! 

DSC00870

Black Bean and Edamame Sliders
March 2011 Vegetarian Times
Makes 12 sliders (4-6 regular sized burgers) | 30 minutes or fewer

1 cup frozen shelled edamame
1 clove garlic (I used 2)
1 1/2  cups cooked black beans, or
       1 15-oz. can black beans, rinsed and drained
1 chipotle chile in adobo sauce, rinsed and minced
1/4 cup coarsely chopped cilantro
3/4 cup plus 1 tbs. prepared fat-free barbeque sauce, divided
(in which I used too little because apparently I can’t read) 
1 1/2 tsp. ground cumin
1/4 tsp. salt
1 tsp. EVOO
12 small whole-wheat dinner rolls (I used whole-wheat hamburger buns)

1. Bring small pot of water to a boil.  Add edamame, and cook 10 minutes.  Drain

2. Process garlic in food processor until minced.  Add edamame, black beans, chipotle chile, cilantro, 1 tbs. barbecue sauce, cumin, and salt.  Process until mixture forms coarse paste. 

3. Heat oil in saucepan over medium-low heat.  Add edamame mixture, and heat until hot, stirring occasionally. 

4.  Spoon 1 tbs. barbecue sauce onto each bottom bun.  Top with bean mixture, spinach or green of choice, and top bun. 

Per slider: 329 CAL; 16 G PROT; 9 G TOTAL FAT; (3 G SAT FAT); 51 G CARB; 14 MG SOD; 11 G FIBER; 12 G SUGARS

Enjoy! 

Eat well,
Carolyn

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