Meatless Mondays: Super Sloppy Joes | Winnipeg Humane Society
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Image via Forks Over Knives

By: Laura Platt

It’s an interesting time of year as we slowly come out of a long, cold Manitoba winter and transition through spring and summer. We are still leaning on our go-to comfort meals, but let’s face it; we are bored and ready to lighten them up a bit. We are ready to have some fun. When preparing a nutritious Plant Based Meal, some might think that means we can’t enjoy those “old childhood favourites” that bring back so many of your own family memories. You’ll be happy to learn, that providing a healthy Plant Based Meal for your family is not only simple & fun, but there is always a way to create alternatives to your beloved family recipes. Here is one of my favorite family friendly recipes that is sure to please any generation that gathers at your table. The recipe comes from the Forks Over Knives recipe blog.


Super Sloppy Joes

  • Ready In: 30 minutes
  • Makes 6 sandwiches


  • ⅓ cup pitted dates
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 cups cooked wheat berries
  • 1 (15-ounce) can tomato purée
  • ¼ cup ketchup
  • 1 tablespoon vegan Worcestershire or tamari sauce
  • Sea salt and freshly ground black pepper
  • 6 whole-grain hamburger buns, split


  1. Combine the dates and ⅓ cup water in a small saucepan, and simmer over medium-low heat for 10 minutes or until tender. Drain, reserving the cooking water. Place the dates in a blender, and purée until smooth and creamy, adding cooking water, as needed.
  2. Combine the onion, celery, and bell pepper in a large skillet, and cook over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the garlic; cook for 1 minute more, stirring constantly. Stir in the wheat berries, tomato purée, date paste, ketchup, and Worcestershire sauce. Cook for 10 minutes or until thick, stirring occasionally. Season with salt and pepper. Serve in buns.


Laura has been enjoying a Whole Food Plant Based Lifestyle for almost two years, for her health, the environment and for the animals. She is happy to be a part of a local Winnipeg  group called Plant Based Living Winnipeg, and  is currently taking the online Plant Based Nutrition Course with T. Colin Campbell Centre for Nutrition Studies. You can follow Laura’s Plant Based Instagram @lauraloon71.