Vegetarian Farro Sloppy Joes
Easy and super tasty vegetarian farro sloppy joes! This meatless spin on the classic dish is full of chewy farro for a meaty texture and is packed with flavor from spices and seasonings. Dairy free and vegan.
You didn’t think we were done talking about farro, now did you?
You know my obsessions don’t go away that quickly. They like to stick around for a while.
And I’ve really been loving playing around with farro in the kitchen.
My husband mentioned some time ago that I never make sloppy joes … so I decided to fix that. Although I replaced the meat with farro.
I don’t think it’s exactly what he had in mind…
About These Vegetarian Sloppy Joes
But! We actually BOTH enjoyed these. And they have gone into regular rotation at our house.
Although I should probably ease off them for a bit. My husband currently has one arm in a sling … sloppy joes are messy to begin with but virtually impossible to eat one handed.
We may have discovered that when I made these not even thinking about the fact that even regular sandwiches are difficult for him to eat at the moment. Whoops.
Now obviously these are not exactly like regular full-of-meat sloppy joes but the base flavors are there … and quite frankly they are delicious.
The farro is tender but nice and chewy. And personally I think makes a great substitute to create a nice and “meaty” dish.
Additional Farro Recipes You Might Enjoy:
- Farro Fried Rice
- Fall Farro Salad
- Lemon Garlic Farro
- Farro Meal Bowls
- Greek Farro Salad
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- ½ teaspoon mustard powder
- pinch of cayenne, or more to taste
- 1 cup pearled farro
- 2 cups low-sodium vegetable broth
- 1 (8 ounce) can tomato sauce
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- buns or rolls of choice, for serving
- sliced regular or dairy free cheese, for serving
- Set a large stockpot over medium heat. Add in the olive oil. When hot, add in the onion, carrot and pepper. Cook for about 5 to 7 minutes, until the veggies are tender. Add in the garlic, tomato paste, chili powder, mustard powder and cayenne. Cook for about 30 seconds, until fragrant.
- Add in the farro. Cook for about 1 minute, stirring frequently. Add in the broth, tomato sauce, worcestershire, vinegar and brown sugar.
- Increase the heat and bring the mixture to a boil. Once boiling, cover, turn down the heat to medium / medium-low and let simmer for about 30 minutes, stirring occasionally, until almost all of the liquid is absorbed. The farro should be tender and a little chewy.
- Remove from the heat, stir in the salt and let stand for about 5 minutes before serving.
- To serve, spoon on a burger bun (we like to toast the buns first). You can also top with cheese, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 559mgCarbohydrates: 32gFiber: 5gSugar: 10gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutrition info does NOT include the buns or cheese for serving.