Sloppy Vegetable Sandwiches Crock Pot
Savor the ultimate comfort food makeover with these Sloppy Vegetable Sandwiches made in a crock pot—your new favorite plant-forward meal! This recipe combines a medley of diced vegetables like zucchini, red bell peppers, and mushrooms with a rich, tangy sauce made from crushed tomatoes, brown sugar, and smoked paprika. Slow-cooked to perfection, the tender veggies soak up every bit of the flavorful blend, creating a hearty and satisfying filling. Serve on toasted whole wheat buns for a wholesome touch, and customize with toppings like shredded cheddar, crisp pickles, or creamy coleslaw for an irresistible finishing flourish. Easy to prepare with minimal hands-on time, this crock pot recipe is ideal for healthy weeknight dinners or veggie-packed meal prepping. Perfect for vegetarians and anyone craving a lighter spin on classic sloppy joes!
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Recipe Information
Ingredients
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 medium Carrots, shredded
- 1 cup Button mushrooms, finely chopped
- 3 cloves Garlic, minced
- 1 15-ounce can Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup Vegetable broth
- 2 tablespoons Light brown sugar
- 1 tablespoon Worcestershire sauce (or vegetarian alternative)
- 1 teaspoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 buns Whole wheat hamburger buns
- N/A Optional toppings: shredded cheddar cheese, sliced pickles, coleslaw
Instructions
Prepare all the vegetables: dice the onion, red bell pepper, and zucchini. Shred the carrots and finely chop the mushrooms.
In a crock pot, combine the diced onion, red bell pepper, zucchini, shredded carrots, chopped mushrooms, and minced garlic.
Add the crushed tomatoes, tomato paste, and vegetable broth to the crock pot. Stir everything together to combine.
Stir in the light brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper until fully incorporated.
Cover the crock pot and cook the mixture on LOW for 4 hours or on HIGH for 2 hours, stirring occasionally to prevent sticking.
Once the mixture is cooked and the vegetables are tender, taste and adjust seasoning as needed.
Lightly toast the whole wheat hamburger buns, if desired.
Spoon the sloppy vegetable mixture onto the bottom half of each bun and add optional toppings such as shredded cheddar cheese, sliced pickles, or coleslaw.
Place the top half of the bun on each sandwich and serve warm. Enjoy your hearty Sloppy Vegetable Sandwiches!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
