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Vegan Three Bean Sloppy Joe Sliders

Vegan Three Bean Sloppy Joe Sliders

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegan

Occasion

4th of July

Nutrition

300 calories or less

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 15 oz can kidney beans reduced sodium; rinsed and drained
1 can pinto beans reduced sodium; rinsed and drained
1 can white beans reduced sodium; rinsed and drained
1/2 cup onion yellow; finely diced
1/2 cup ketchup preferably without high fructose corn syrup
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tsp mustard yellow
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp allspice
1/4 tsp celery seed
1/8 tsp cayenne pepper (optional)
salt and pepper to taste
1/3 cup water
1 tsp arrowroot powder or cornstarch
20 buns Whole wheat slider rolls (or gluten free if desired)

Instructions

In a small bowl whisk together all of the ingredients minus the beans, onion and arrowroot powder.
Heat a medium sized saucepan or pot over medium heat. Spray the bottom with cooking oil then add in the diced onion. Sauté 2-3 minutes then add in the beans and the sauce. Stir together until combined and bring to a simmer.
In the same bowl that the sauce was in whisk together the arrowroot powder or cornstarch with a teaspoon of water until it’s smooth. Pour it into the bean mixture and stir together until combined.
Cover the pan with a lid and simmer over low heat for another 5-7 minutes or until the sauce has thickened and the beans are heated through.
Taste for seasoning then serve on whole wheat or gluten-free slider rolls topped with dill pickle chips, lettuce and tomato.
The sloppy Joe mixture can be made 1-2 days in advance if needed and reheated on the stove or in the microwave. Just like with chili, they taste even better the next day.