Sloppy Split Pea Sandwiches
- Yield 2 servings
Split peas are sautéed with onions, garlic and bell peppers, then seasoned with paprika, cumin and chipotle chilies.
This versatile stir fry is delicious as a sandwich on a whole wheat bun, but can also be served atop pasta or brown rice.
- 1/2 tablespoon olive or canola oil
- 1 -- onion, diced
- 1/2 -- bell pepper, diced
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
- 1 dash cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 2 to 3 cups low-sodium vegetable broth
- 1 cup mild salsa or 1 cup crushed tomatoes
- 1 cup dried yellow split peas
- -- Salt and pepper
- 2 tablespoons fine cornmeal
- 1 tablespoon tomato paste or 1 tablespoon tomato ketchup
- 2 -- whole wheat buns, toasted
- 1/2 cup baby spinach
Place the oil in a medium sauce pan over medium-high heat. Add the onions and peppers and sauté for 5 to 7 minutes, or until the veggies have softened and are beginning to color. Season the onions and peppers with the paprika, cumin, garlic, Italian seasoning, cayenne and chipotle chili powder and stir to coat.
Add the first two cups vegetable broth, salsa or tomatoes and the split peas to the sauce pan. Bring to a boil, turn heat down to low and let simmer for 25 to 30 minutes, or until the split peas have started to soften. Add the additional broth if the split pea mixture looks dry.
Sprinkle the cornmeal over the split peas and stir to thicken. Season with salt and pepper to taste. The split pea mixture should come together well. Add a little more cornmeal for additional thickening if needed.
Spread the tomato paste or ketchup over both sides of both toasted whole wheat buns. Spoon the sloppy split peas evenly inside both buns, top with ¼ cup of baby spinach per sandwich.
* Optional. Found in health food stores.
Reipe by Lindsay of Cooking for a Vegan Lover.