Sloppy Joes and Corn Cakes
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 3-4
Ingredients
Sloppy Joes:
- 1 onion
- 3 cloves garlic
- 2 can kidney beans
- 3 Tbsp. chili powder
- 2 tsp. oregano
- 4 Tbsp. vegetable broth
- 2 cans tomato sauce
- 1 small can tomato paste
- 1 Tbsp. smoked paprika
- 4-6 pickles
- 2½ Tbsp. vegan worcestershire sauce (not gluten-free)
Mini Corn Cakes:
- corn from 1 cob
- 1 lime, zested and juiced
- 1½ cups corn meal
- ½ cup brown rice flour
- 1 cup non-dairy milk
- 1 Tbsp. baking powder
- 2 Tbsp. flax
- ½ cup apple sauce
- ½ cup buckwheat flour (grind raw buckwheat grouts in food processor)
Instructions
- Preheat oven to 350°F.
- Lightly oil 9" spring form pan or cake pan. In a small bowl combine flax and milk. Stir well (allow to sit for 5 minutes before combining it in the next step).
- In a large bowl combine corn kernels from one cob, zested & juiced lime; then add cornmeal, buckwheat flour, baking powder, apple sauce and flax mixture. Stir well.
- Transfer contents of bowl to food processor and process until smooth. Pour back into bowl and add brown rice flour, stir well. Scoop out contents of bowl into pan. Spread out evenly and bake for 35 minutes.
- While cakes are baking, chop onion and garlic and place in a large sauce pan over medium heat, stir continuously. Once onions are translucent add chili powder, oregano and paprika, stir well. Next add tomato paste, kidney beans, vegetable broth, worcestershire and tomato sauce. Stir well. Turn heat down to low and simmer until corn cakes are ready.
- Once cakes are done, use round cookie cutter or can from tomato sauce to cut out 6 mini rounds (do this by pressing into the corn cake with the top of the can and twist). Pull can up and shake cake out (if it gets stuck use knife).
- Once cakes are removed, chop pickles and create a sandwich by layering one mini cake, then Sloppy Joe filling, followed by pickles and then another cake.
Notes
If you're short on time or have a big family, skip the cakes and use hamburger buns!
