It's funny how tastes change over time and in this case, mine seem to be going in reverse. As a kid, I thought sloppy joes were about the worst thing ever. I also hated mashed potatoes, so go figure. Now I absolutely love them both and immediately jump at the chance to eat either.
A friend recently reached out who was trying to figure out a way to make vegetarian sloppy joes without using lentils. Her son refused to eat lentils so she needed another version that was more kid friendly. After doing some research, pearled farro seemed like a great alternative and he ended up loving it. This stores great so don't be scared to make up a big batch and freeze it for later.
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- 1 tbsp. olive oil
- 1 U onion, diced
- 1 U carrot, diced
- 1 U celery rib, diced
- 1 U green pepper, diced
- 2 U cloves garlic, minced
- 1 tbsp. tomato paste
- 1 tsp. chili powder
- 1/8 tsp. ground ginger
- 1 cup pearled farro
- 2 cups vegetable broth
- 1 cup tomato sauce
- 1 tbsp. vegan Worcestershire sauce
- 1 tbsp. white vinegar
- 1 tbsp. brown sugar
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, celery, and pepper. Cook for 5-7 minutes until soft.
Add the garlic, tomato paste, chili powder, ginger. Cook for 1 minute and then add in farro and cook for 1 minute.
Stir in the broth, tomato sauce, Worcestershire, vinegar, brown sugar, salt, and pepper.
Bring to a boil and then cover and turn heat to medium low. Cook for 30 minutes until farro is tender and most liquid is absorbed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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