I love cookbook sneak previews, especially when they come with a delicious recipe! Today, I’ve got a tasty tidbit from one of my favorite vegan cookbook authors, Nava Atlas. Her latest collection of recipes, Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, is due out in early September (can be preordered now), and these Quinoa Sloppy Joes will be one of the delicious entrees within.
Plant Power is about celebrating the bounty of natural foods. Though it is a vegan cookbook, Nava addresses the needs of everyone from strict vegetarians to those who just want more plants in their diet.
Plant Power is illustrated with 75 gorgeous color photographs, taken by my good (and artistically talented!) friend Hannah Kaminsky. Yes, you will see many more picture-perfect recipes like the Quinoa Sloppy Joes shown here, but don’t let the beauty intimidate you. Plant Power focuses on the basics, from setting up a plant-based pantry and fridge to choosing the best fresh foods for each season and streamlining daily meal preparation.
From fresh fajitas to stir-frying leftovers, summer hummus wraps to winter chili, Plant Power takes the challenge out of meal-planning and makes it fun. To note, each of the flavorful recipes is easy to customize, with tips offered on variations, as well as options for making them kid-friendly, gluten-free (I cannot confirm if it is a completely gluten-free publication though!), and adapting the ingredients to fit the season.
Hungry for more? Beyond the Quinoa Sloppy Joes recipe below, Nava is offering a few more recipe samples from Plant Power, including Unbaked Fudgy Brownies, Quick Quinoa Paella, and Vegan Cream of Broccoli Soup.
Special Diet Notes & Options: Quinoa Sloppy Joes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. I’ve included notes in the recipe for easily making these Quinoa Sloppy Joes gluten-free, too.
- ½ cup uncooked quinoa, rinsed in a fine sieve
- 1 tablespoon extra-virgin olive oil or 3 tablespoons broth or water
- 1 medium onion, finely chopped
- ½ medium green bell pepper, finely diced
- 1½ cups cooked or one15- to 16-ounce can (drained and rinsed) pinto or red beans, coarsely mashed (or 1½ cups cooked)
- 15- to 16-ounce can tomato sauce or crushed tomatoes
- 1 medium tomato, finely diced
- 1 tablespoon reduced-sodium natural soy sauce or tamari, or to taste [substitute wheat-free tamari for gluten-free]
- 1 teaspoon agave nectar or maple syrup, or to taste
- 2 teaspoons good-quality chili powder, or more, to taste
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 6 whole grain rolls, English muffins, or mini-pitas [use gluten-free buns, if needed]
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
- Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.