In preparation for the summer hamburger grilling season, we stocked up on ground beef from West Wind Acres. Unfortunately, the weather hasn’t cooperated with the concept of cooking with fire outside. On to the stovetop! I decided to try making a healthier and less slippery version of Sloppy Joes, more of an Artless Joe approach.
This is a recipe that’s very quick to prepare. If you are doing the vegan version, just substitute 3 – 4 cups cooked lentils, or garbanzo beans for the cooked ground beef, adding them at the end with the tomato sauce instead of sautéing with the onions and peppers at the beginning. If you want to combine both, just cut the beef and legume amounts in half. It’s a good and tasty way to stretch the meat.
Artless Joes – stovetop recipe
- 2 lbs lean ground beef, or 3 – 4 cups lentils or garbanzos/chickpeas, cooked
- 1 large onion, diced
- 2 red, yellow or orange bell peppers, diced
- 1 Tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon salt
- ⅓ cup evaporated cane juice crystals
- 2 Tablespoons molasses
- 2 Tablespoons balsamic vinegar
- 3 cups crushed tomatoes – thicker than sauce, but thinner than diced.
If using beef, cook through in a large frying pan until it’s no longer pink. Toss in the chopped onion and pepper, and sauté til they are just slightly browned at the edges.
- Add the dried spices, molasses and balsamic vinegar to the pan, and cook for about 5 minutes or so. Then add the crushed tomatoes, stir in and simmer for 5-8 minutes to combine the flavors. If you’re using the lentil or chickpea option, add them with the tomatoes.
- Serve open faced on toasted bread (for gluten free, I like the Udi’s White Sandwich Bread).