Sloppy Joes was one of my favorite dinners as a kid, and I wanted to capture that nostalgia in this vegan version. I start with an old school sloppy joe spice packet from the supermarket, then swap in Trader Joe’s soy chorizo along with a can of chickpeas to replace the meat. The result is meatless Sloppy Joe magic with a little kick thanks to the soy chorizo. Pair it with a veggie and eat it on a gluten free bun, toast, or with potato chips.
Kid approved? YES! But I save a few plain chickpeas off to the side and mix it into Hannah’s Sloppy Joe to tone down the spice.
Baby approved? YES! Same as above, I mix it with some plain chickpeas so it’s not too spicy. (Parker started eating this at 9 months old.)
Soyrizo Sloppy Joes
Ingredients
- 1 package of soy chorizo
- 1 can of chickpeas, drained
- 1 sloppy joe spice packet
- 1 small can of tomato paste
- 1/2 cup water
- Gluten-free buns or bread
- Coconut oil for cooking
Takes , serves 4 people.
Instructions
- In a medium pan, add 1 tablespoon of coconut oil and warm up on medium heat. Add the soy chorizo and cook for about 5 minutes.
- Add the chickpeas, then smash them up in the pan while they are cooking. Cook for another 5 minutes to get everything warmed up.
- Stir in the tomato paste, water, and spice packet. Bring to a boil, then let simmer for 10-15 minutes, or until it reaches a thicker consistency.
- Serve on toasted gluten-free buns or bread. Enjoy!
The Little Veggie Kitchen 
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