While this sloppy quinoa stew isn’t an exact replica of the Plum Bistro burger, it stands proudly on its own as an incredibly versatile and flavorful dish. Its richness makes it ideal for a variety of serving styles: piled high on a crispy pizza crust, nestled within a burger bun, or even enjoyed as a hearty side. Every bite is a delightful explosion of taste, promising a truly satisfying experience.

Beyond the delightful flavors, this vegan sloppy joe recipe offers a fantastic way to incorporate healthy whole grains like quinoa into your diet. Quinoa, a complete protein, provides essential amino acids, fiber, and various minerals, making this pizza not just delicious but also incredibly nourishing. It’s a fantastic option for anyone looking for a wholesome, plant-based meal that doesn’t compromise on taste.

Celebrating Vegan Delights: A Personal Touch

I recently celebrated my birthday, a wonderful, work-free day spent with my husband. The day was filled with culinary delights, starting with ginger molasses French toast made by him. We then enjoyed delicious vegan burgers and wraps from Sage (now Plum) Cafe at Capitol Hill, followed by a scenic long drive, enveloped by great music and the beautiful colors of autumn. The day concluded with rich dark chocolate cakes from Hot Cakes in Ballard and a light, flavorful dinner of Aloo Gobhi (spiced potatoes and cauliflower) and Daal, also prepared by my husband. It was a perfect day, and I didn’t have to cook a thing! This memory highlights how enjoyable and diverse vegan cuisine can be, proving that plant-based meals are not only flavorful but can also create truly special occasions.

The Foundation: A Robust Rye Wheat Crust

The crust chosen for this particular pizza is a unique Rye Wheat Crust, which adds a fantastic depth of flavor and a sturdy texture that beautifully complements the rich, “moody” sloppy joes. Its slightly darker hue and earthy notes create a rustic appeal, enhancing the overall experience. This marks crust number 13 in my collection, a testament to the endless possibilities of homemade vegan pizza bases!

If rye isn’t your preference or you’re looking for other options, feel free to explore any of the previous 12 crust recipes, including regular wheat or various gluten-free alternatives. Each crust offers a unique foundation, allowing you to customize your pizza to your dietary needs and taste preferences. Experimentation is key to discovering your perfect pizza pairing!

Versatile Fillings: Beyond Quinoa

While this recipe features a delicious quinoa stew, the sloppy joe concept is incredibly flexible. You can easily adapt the stew by using a combination of quinoa and millet for a different texture, or incorporate other plant-based proteins like cooked lentils or hearty chickpeas. Each variation will bring its own unique character to the pizza, proving just how adaptable and satisfying vegan cooking can be. The quinoa stew and the accompanying jalapeno aioli are naturally gluten-free, making this a great option for those with gluten sensitivities.

A Symphony of Flavors: Smoky, Spicy, Sweet, and Zesty

The flavor profile of this Quinoa Sloppy Joes Pizza is truly a symphony for the senses. You’ll experience the deep, smoky notes of the stew, beautifully contrasted by its spicy kick. The sweet, citrusy segments of fresh orange cut through the richness, adding a bright and unexpected dimension. Finally, the creamy, spicy, and cooling Jalapeno Aioli ties all these elements together, creating an unforgettable balance. This unique combination makes it a must-try recipe – seriously, you must make this!

Curiosity sparks creativity! What daring topping combinations would you love to see on a pizza next? I’ve been contemplating a Sushi Pizza – imagine the possibilities!

Crafting Your Vegan Quinoa Sloppy Joes Pizza: Detailed Steps

Preparing the Quinoa Stew

The heart of this pizza is the rich and savory quinoa sloppy joe stew. Follow these steps to create a flavorful base:

1. In a large pan, heat the extra virgin olive oil over medium heat.
2. Add the chopped onions and green chili or red pepper flakes (to taste). Sauté for 4-5 minutes until the onions become translucent and fragrant.
3. Stir in the bell peppers and continue to sauté for another 2 minutes, allowing them to soften slightly.
4. In a blender, combine the fresh tomatoes, ginger, and garlic. Process until you achieve a smooth puree.
5. Add the chickpea miso, salt, dried herbs (such as parsley and thyme), and liquid smoke to the blender with the tomato puree. Blend for a few seconds to ensure everything is well combined and evenly distributed.
6. Pour the tomato puree mixture into the pan with the sautéed onions and peppers. Cook uncovered on low-medium heat for 15-20 minutes, stirring occasionally. The mixture should thicken considerably and dry out, concentrating its flavors.
7. Add the thoroughly washed quinoa and water to the pan. Mix everything well to combine.
8. Cook partially covered until the quinoa is fully cooked and has absorbed most of the liquid. The mixture should be thick and “sloppy” but not watery. Taste and adjust salt, spices, or herbs as needed to reach your desired flavor profile.

Preparing the Rye Crust

The rye wheat crust provides a sturdy and flavorful base. If using a pre-made crust or another recipe, adjust accordingly.

1. In a mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active.
2. Add the flours, salt, cocoa powder (for a richer color and subtle depth), and extra virgin olive oil to the yeast mixture. Knead for about a minute or mix well with a large spoon until a cohesive dough forms.
3. Lightly spray the dough with water, cover the bowl with a clean towel, and let it rise in a warm place for 1.5 hours.
4. After rising, add 2 tablespoons of bread flour to the dough. Lightly oil your hands and gently gather and knead the dough for 2 minutes.
5. Roll the dough out evenly to form a 10-12 inch round crust, ready for your toppings.

Assembling and Baking Your Pizza

Now for the exciting part – bringing all the components together to create your masterpiece!

1. Preheat your oven to 410 degrees F (210°C).
2. If desired, sprinkle some vegan mozzarella (such as Daiya) evenly over the rolled-out pizza dough. This adds a lovely creamy layer.
3. Generously spoon and spread the prepared Quinoa Sloppy Joe mixture evenly over the crust, covering it completely.
4. Arrange the peeled orange slices on top of the sloppy joe mixture. The vibrant color and citrusy sweetness will be a delightful addition.
5. Bake in the preheated oven for 14 minutes. For an extra crisp finish, broil on low for about half a minute, watching carefully to prevent burning.
6. Once out of the oven, immediately drizzle a liberal amount of the homemade Jalapeño Aioli over the hot pizza.
7. Finish by sprinkling a generous amount of freshly chopped cilantro. (In the initial pictures, I used less cilantro to highlight other toppings, but I highly recommend adding a lot more before serving, as it perfectly complements the stew and oranges.)
8. Allow the pizza to cool for a minute or two before slicing and serving. Enjoy the incredible blend of sweet, spicy, and smoky flavors!

Sweet, spicy, smoky – this pizza has it all!

Did you make this recipe? Share your thoughts!

We’d love to hear how your Vegan Quinoa Sloppy Joes Pizza turned out. Feel free to share your experience or any delicious variations you tried!