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Sloppy Joe Casserole

What I changed:

  • Replaced brown sugar with coconut sugar

  • Replaced almond milk with cashew milk

  • Used True Made ketchup which is lower in sugar

  • Replaced all-purpose flour with whole wheat

Sloppy Joe Casserole

Source: Veggie Inspired | Serves: 6 | Time: ~45 min


1 tbsp EVO

1/2 red onion, diced

2 cloves garlic, minced

2 #carrots, peeled and diced

1 green #BellPepper, diced

1 15 oz can red kidney #beans, drained and rinsed

1 15 oz can cannellini beans, drained and rinsed

1 15 oz can tomato sauce

1/4 cup True Made ketchup

1/4 cup coconut sugar

2 tbsp vegan Worcestershire sauce

1 tsp yellow mustard

1 tsp oregano

2 tsp liquid smoke, optional (I went for it)

S&P, to taste

1 cup fresh or frozen corn kernels (I used frozen)

Cornbread Crust

1 1/4 cups cornmeal

3/4 cup white whole wheat flour

1 tsp baking powder

1/2 tsp salt

1 1/4 cups unsweetened cashew milk

1/2 cup maple syrup

1/4 cup vegetable oil

Sloppy Joe Casserole


Preheat the oven to 400F.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic, carrots, and bell pepper and sauté for 4 to 5 minutes until starting to soften. Add the remaining ingredients, except the corn, and stir well. Simmer for 10 to 15 minutes, stirring occasionally, until thick and bubbly. Add the corn and stir to combine.

Meanwhile, whisk the cornmeal, flour, baking powder, and salt in a mixing bowl. Whisk the almond milk, maple syrup, and vegetable oil in a separate mixing bowl. Pour the dry ingredients into the wet ingredients and stir well to combine.

Pour the sloppy joe mixture into an 8- x 11- inch or similar casserole dish. Pour the cornbread mix over the top and gently smooth out in an even layer. Be careful not to push the cornbread mix into the sloppy joe mixture, although it's okay if a little bit seeps through.

Bake for 25-28 minutes until a toothpick inserted in the cornbread comes out clean. Let rest for 10 minutes before serving.


What I ate and drank today

8 glasses of water

2 cups of decaf

1 cup of coffee

Leftover chickpea salad

Tomatoes with hummus

2 butter cookies

Tonight's recipe


A bit of walking

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