Sloppy Split Pea Sandwiches

  • Yield: 2 servings

This versatile stir fry is delicious as a sandwich on a whole wheat bun, but can also be served atop pasta or brown rice.


1/2tablespoon olive or canola oil
1 onion, diced
1/2 bell pepper, diced
1/2teaspoon paprika
1teaspoon cumin
1teaspoon granulated garlic
1teaspoon Italian seasoning
1dash cayenne pepper
1/2teaspoon chipotle chili powder
2 to 3cups low-sodium vegetable broth
1cup mild salsa or 1 cup crushed tomatoes
1cup dried yellow split peas
Salt and pepper
2tablespoons fine cornmeal
1tablespoon tomato paste or 1 tablespoon tomato ketchup
2 whole wheat buns, toasted
1/2cup baby spinach


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe by Lindsay of Cooking for a Vegan Lovercourtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 598
  • Fat 5.5g
  • Saturated Fat 1g
  • Cholesterol omg
  • Sodium 602mg
  • Potassium 1928mg
  • Carbohydrate 108mg
  • Fiber 42g
  • Sugars 20g
  • Protein 26g