Protein Swap | Chorizo 'n' Sneaky Veggie Sloppy Joes
with Maple-Dijon Slaw
Cooking time
20 minutes
Servings
4
Calories
670 /serving
A good Sloppy Joe is oh-so-messy and oh-so-meaty. We’re subtly slipping grated carrots in with BBQ-sauced ground chorizo. It’s an easy way to up the veggie content on classic diner sandwiches without changing the look and feel that everyone loves (including Joe himself).
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 2 Scallions
- 300g Nantes carrots
- 300g Shredded cabbage
- 120ml BBQ sauce
- 30ml Tomato paste
- 90ml Maple-Dijon vinaigrette
- 4 Artisan hamburger buns
Contains: Barley • Eggs • Mustard • Wheat
You will need:
Grater
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
8 g
Sodium
1300 mg
Total Carb
65 g
Sugars
19 g
Protein
30 g
Fibre
7 g
Preparation
Sauté the carrots
- Preheat the oven to 450°F.
- Grate the carrots.
- In a large pan, heat a drizzle of oil on medium-high.
- Add ¾ of the carrots and sauté, 3 to 4 min., until slightly browned; season with S&P.
Cook & coat the beef
- To the pan, add the beef and tomato paste; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until slightly browned.
- Add the BBQ sauce, ½ cup water and S&P.
- Simmer, stirring occasionally, 3 to 4 min., until the beef* is cooked through and the liquid has slightly reduced.
Make the slaw
- Meanwhile, thinly slice the scallions crosswise.
- In a large bowl, combine the cabbage, scallions, remaining carrots, the vinaigrette and S&P.
Toast the buns
- Arrange the buns, cut-sides up, on a sheet pan, and toast in the oven, 3 to 4 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the beef, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
