Veggie Filled Sloppy Joes Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes; crumble beef; drain. , Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a large nonstick skillet coated with cooking spray, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in meat crumbles and pepper; heat through., Sprinkle flour over mixture and stir until blended. Stir in ketchup and tomato sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve on buns.

Steps:

• In 12-inch skillet, cook sausage, mushrooms, onion, bell pepper and carrots over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink and vegetables until tender. Cook about 5 minutes longer or until most of liquid is evaporated.
• Stir in tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes until mixture is thickened.
• To serve, spoon mixture into buns.

Steps:

• Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes.
• Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.