Cook Vegan — September 2017

SLOPPY JANES

Although this isn’t the best fare if you are
travelling far, it’s perfect for afternoon
picnics in the backyard or on the porch.
Sloppy Joes have a reputation for being
“camp grub,” and these Sloppy Janes are
the vegan version of the classic.

Serves: 4 (as a main)

For the sweet pickles:
• 710ml (24oz ) jar dill pickle spears
• 400g (2 cups) sugar
• 2 cinnamon sticks

For the filling:
• 1 tbsp olive oil
• 1 medium yellow onion, diced

•   3 medium celery stalks, diced

•   2 medium carrots, diced

•   3 garlic cloves, minced

•   2 tsp ground cumin

•   1 tsp dried oregano

•   480ml (2 cups) vegetable stock

•   ½ tsp red pepper flakes

•   1 tsp tamari or soy sauce

•   170g (1 cup) tomato paste

•   2 tsp rice vinegar

•   1 tsp agave syrup

•   60g (½ cup) walnuts, finely chopped

•   425g (2 cups) tinned pinto beans,

rinsed

•   425g (2 ⅓ cups) tinned kidney

beans, rinsed

•   Fine sea salt and freshly ground black

pepper

•   8 burger buns or 12 slider buns

1 To make the pickles: Drain the pickles

and cut into bite-size chunks. Place pickles

back into the jar, cover with water, and soak

for 24 hours. Drain and place into a large jar.

2 In a medium bowl or pitcher, combine

the sugar 240ml (1 cup) of water. Stir until

dissolved.

3 Pour the mixture over cut-up pickles, tuck

in the cinnamon sticks, and refrigerate for

at least 48 hours and up to 6 months before

serving. Store refrigerated, in an airtight

container or jar.

4 In a 30.5cm (12inch) frying pan over

medium heat, warm the olive oil. Add the

onion, celery, and carrots and sauté until

very soft, 7-10 minutes.