Sloppy Joes are another of my favorite childhood sandwiches. We ate them on white bread and Mom always made the filling from scratch, never from a can. When I started making them on my own, they were nothing more than cooked ground hamburger with catsup and sugar added. This recipe, made with millet, is much better than my earlier attempts. Millet still has a reputation as bird food in this country even though it has been eaten as a staple grain in Southern Europe, parts of Africa, and Western China for a long time.

Makes 6 Sandwiches 

1 medium onion, finely chopped 

½ green bell pepper, finely chopped 

1 celery stalk, finely chopped 

2 cloves garlic, minced 

2 cups cooked millet 

1 15-ounce can tomato puree 

1/4 cup catsup 

1 tablespoon vegan Worcestershire sauce or tamari 

1/3 cup date puree, or maple syrup 

salt and pepper to taste 

6 whole grain hamburger buns split 

Saute the onion, bell pepper, and celery over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook another minute. Add the cooked millet, tomato sauce, catsup, Worcestershire sauce, and date puree, and cook 10 minutes until the sauce is thickened.  

Place the bottom halves of each sandwich bun on a work surface and top with some of the filling. Place the top of the bun on the sandwich and serve.