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Chipotle Peach BBQ Farro Sandwiches

Chipotle Peach BBQ Farro Sandwiches

Living in North Carolina, there seems to be a BBQ restaurant on every other corner. Okay, maybe I’m exaggerating a bit, but you catch my drift. There are so many different options and everyone has a different opinion on which is best. Since we moved to the area about a year ago, we’ve certainly taste-tested our way through quite a few of these places.

But despite the number of fantastic BBQ restaurants, it can be fairly hard if you’re looking for vegetarian options. Making it at home solves this dilemma.

I’ve come to really love farro over the last few years and decided to use it as the base for these Chipotle Peach BBQ Farro Sandwiches. A whole grain that is slightly nutty, just a bit chewy and a good source of protein and fiber, it can be a great substitute for ground beef or meat. It’s the key ingredient in my meatless sloppy joe recipe — if you like to stick with whole food meat substitutes instead of the store-bought kind, give cooked farro a try!

Chipotle Peach BBQ Farro Sandwiches
While the farro is cooking, you’ll first whip up a topping for the sandwiches. Sliced onions are cooked in a skillet for about 15 to 20 minutes, so they get really tender and just start to caramelize. Once that’s done, you’ll whisk together a simple homemade barbecue sauce, with hints of sweetness, smokiness and spice. It’s the perfect pairing for the onion topping, which helps to cool down the heat from the chipotle.

Load it all up on some buns and you’ve got yourself one finger-licking good meal. We don’t eat a whole lot of chips at our house, but I can’t resist serving them with these sandwiches. Or you can go more traditional BBQ and serve it up with some coleslaw, greens or even sweet potato fries.

Whatever you do, just prepare to get a little messy! In a good way.

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Chipotle Peach BBQ Farro Sandwiches

Chipotle Peach BBQ Farro Sandwiches

A meatless version of BBQ sandwiches made with farro and a homemade chipotle sauce. Inspired by Cooking Light’s Chipotle Sloppy Joes.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

For the farro:

For the onions:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 1/4 teaspoon salt

For the sauce:

  • 1 (8-ounce) can tomato sauce
  • 1/4 cup peach preserves
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 medium green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced chipotle in adobo sauce

For serving:

  • 6 burger buns or rolls

Instructions

  1. Add the farro and water to a medium saucepan. Bring to a boil then cover, reducing the heat to medium-low. Let simmer until the farro is tender and a little chewy, 30 to 35 minutes. Drain any excess water and add to a large bowl.
  2. While the farro is cooking, start on the topping. Set a medium skillet over medium low heat. Add in the olive oil. When hot, add in the sliced onions and sprinkle with the salt. Cook for about 15 to 20 minutes, stirring occasionally, until very tender and the edges are starting to turn golden brown. Transfer the onions to a small bowl or plate and set aside.
  3. In a small bowl, whisk together the tomato sauce, peach preserves, molasses, vinegar and brown sugar. Set the same skillet you used for the onions back over medium heat. Add in the olive oil. When hot, add in the onion and pepper. Cook until tender, about 5 minutes. Add the garlic and chipotle. Cook until fragrant, about 30 seconds. Pour the tomato sauce mixture into the skillet. Lower the heat slightly and let cook until thickened, 15-20 minutes. Add the sauce to the bowl with the farro and mix to combine.
  4. Spoon some of the farro on the bottom of a bun. Top with onions and cover with the other half of the bun, then serve.

Notes

This recipe calls for pearled farro. If you use semi-pearled or whole farro, the cooking time will be longer.

Depending on your taste, you may want to cut back on the chipotle. As written, it has a little bit of kick.

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28 Comments

  • Reply
    Anele @ Success Along the Weigh
    July 9, 2014 at 8:29 am

    I’m making that sauce ASAP! YUM!!!!

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:11 pm

      Enjoy! 🙂

  • Reply
    Abby @ The Frosted Vegan
    July 9, 2014 at 9:13 am

    I’ve never really worked with farro but now I’m intrigued! Adding the peaches just sounds like it’s too good!

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:12 pm

      I’ve become obsessed with farro the last few years! You should try it sometime!

  • Reply
    Emily @ Zen & Spice
    July 9, 2014 at 11:18 am

    I’ve never cooked with farro before, but this looks awesome!! What a great idea.

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:12 pm

      Thanks Emily! It’s probably my favorite whole grain!

  • Reply
    Shelley
    July 9, 2014 at 11:43 am

    These sound delicious! But do you think I could sub quinoa or farro to make these GF? I just have to try that chipotle peach BBQ sauce!

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:14 pm

      Hi Shelley! I don’t see why not! The texture will be a little different but it should still work fine!

  • Reply
    Melissa Klotz
    July 9, 2014 at 12:37 pm

    This looks fab!! At first I thought it was made with pinto beans, which I think would be a good addition to pump up the protein even more! (I’m on a high protein diet heehee)

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:14 pm

      Thanks Melissa! Adding beans sounds delicious!

  • Reply
    Hannah @ CleanEatingVeggieGirl
    July 9, 2014 at 1:44 pm

    This sounds absolutely fantastic! I have never cooked with farro before, but I am thinking this would be the perfect recipe to use to make it for the first time. Thanks Ashley!!

    • Reply
      Ashley Jennings
      July 9, 2014 at 2:15 pm

      Thanks Hannah! You should definitely try using it sometime! It’s one of my favorites 🙂

  • Reply
    Sara Leigh
    July 9, 2014 at 2:45 pm

    I’m wondering if I can substitute fresh peaches for the peach preserves. Maybe stew them a little before adding? We’re just coming into peach season here, and this sounds perfect for them.

    • Reply
      Ashley Jennings
      July 10, 2014 at 6:36 am

      Hi Sara! We’ve only tested the recipe with the peach preserves so I’m not entirely sure how it would turn out! If it was me, I’d cook them down a bit before using in here. Let us know if you give it a try!

      • Reply
        Sara Leigh
        July 10, 2014 at 7:19 am

        I will try that. I just got some more peaches yesterday. I’ll let you know how it works out.

  • Reply
    Elisa @ Insalata di Sillabe
    July 10, 2014 at 3:32 am

    I love burgers and sandwiches, so I’m always looking for new vegetarian ideas to fill them up, and this sounds so good to me! I can’t wait to try the peach BBQ sauce!

    xo, Elisa

    • Reply
      Ashley Jennings
      July 10, 2014 at 6:37 am

      Thanks Elisa! Hope you enjoy! 🙂

  • Reply
    Millie | Add A Little
    July 10, 2014 at 5:29 am

    Love this idea! Looks so delicious and filling!

  • Reply
    kristie @ birchandwild.com
    July 10, 2014 at 11:25 pm

    These look incredible! You are so creative! I am inspired to go make these right now.

    • Reply
      Ashley Jennings
      July 11, 2014 at 9:44 am

      Thanks so much Kristie!

  • Reply
    Anna (Hidden Ponies)
    July 11, 2014 at 1:53 am

    That sauce sounds amazing, and I think my kids would like these way better than regular sloppy joes!

    • Reply
      Ashley Jennings
      July 11, 2014 at 9:43 am

      Thanks Anna! 🙂

  • Reply
    Chris @ Shared Appetite
    July 12, 2014 at 9:35 am

    What a great sounding recipe Ashley! That BBQ Sauce sounds legit awesome!

    • Reply
      Ashley Jennings
      July 14, 2014 at 7:58 am

      Thanks Chris!

  • Reply
    Joanne
    July 13, 2014 at 12:33 pm

    I’ve kind of missed eating bbq sauce since going veg, but I think this would be a perfect stand in for pulled pork or chicken sandwiches! And the fact that it’s a little bit messy is definitely a PLUS.

    • Reply
      Ashley Jennings
      July 14, 2014 at 7:59 am

      Right? Messy food is so fun! 🙂

  • Reply
    Lorena
    July 26, 2014 at 12:24 pm

    I need a wheatless version and see that barley is often used as a replacement for farro. Has anyone tried that and what was the result?

    • Reply
      Ashley Jennings
      July 27, 2014 at 9:14 am

      Hi Lorena – I haven’t tried it myself but I think barley would be a good sub for the farro here. It does have a fairly similar texture to the farro when cooked. You may need to cook the barley a little longer (so just simmer until tender but still a little chewy).

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