Vegan Sloppy Joe’s

vegan sloppy joes

Growing up in the Midwest, we ate Sloppy Joe’s a lot! They were one of my favorite sandwiches and my mom made them a lot, especially for parties and potlucks and they were always a hit! My mom handed down here Sloppy Joe’s recipe and we still make them all the time except now we make them vegan. They’re still a hit at potlucks and much healthier than the meatier version!

They can be made with either Gardein Beefless Crumbles or lentils depending on your taste. And, you can make these vegan Sloppy Joe’s in a crockpot to take a long with you, just make sure to keep it on low so the sauce doesn’t burn! Eat them on a bun with vegan mayo and pickles or topped with vegan coleslaw!

 

Vegan Sloppy Joe’s

Ingredients
3/4 bag of Gardein Beefless Crumbles or 1 lb bag of lentils
1 cup catsup
1 tbsp. mustard
1 1/2 tsp salt
1 tbsp vegan worcestershire sauce
2 tbsp vinegar
4 tbsp lemon juice
3 tbsp brown sugar
1/2 cup water
1/2 cup celery, diced
1/4 cup onion, diced
1/4 cup green pepper, diced

Directions:
If using lentils, cook according to package directions. Meanwhile, combine all ingredients except crumbles or lentils in a large pan and simmer until thickened 10-15 minutes. Add Gardein crumbles or cooked lentils to sauce and mix well. Cook a 5-10 additional minutes if using Gardein Beefless Crumbles to warm them.

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Vegan Macaroni Salad Recipe

Vegan macaroni salad recipe
Macaroni salad is one of my family’s favorite Summer side dishes. And luckily, it’s easily made vegan by using vegan mayo such as Follow Your Heart’s Veganaise or Hampton Creek’s Just Mayo in place of traditional mayo. 

Macaroni saladI made it for our Father’s Day picnic today and it was a hit with my whole family. Both of my huskys love it as well, Baron even assisted in the making by being my official taste tester. They even got their own set aside without onions. 

Traditional Macaroni Salad

Ingredients:

  • 1-1/8 cup vegan mayo
  • 1 Tblsp mustard
  • 1.5 Tblsp apple cider vinegar 
  • 1.5 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 cups cooked macaroni, drained and cooled
  • 3/4 cup thinly diced celery
  • 1 Tblsp finely chopped fresh parsley 
  • 1/2 cup chopped red onion
  • 1/2 cup cherry tomatoes, halved 

Directions:

Whisk first 6 ingredients together in large bowl until well combined. Add remaining ingredients and stir to combine. 

Refrigerate for at least 1/2 an hour before serving. 

Vegan Coleslaw

When I was 16, I worked at Penguin Point. Working the drive-thru, I was always excited when someone asked for coleslaw with their order. Although I hated the taste of coleslaw, I LOVED the smell of it! I don’t know what it was about that taste though that always turned me off. It wasn’t until about 20 years later when an all vegan (and amazing) restaurant came to town that I started to love coleslaw. They use it on a couple of their sandwiches so I thought I’d give it another try. It was wonderful and now I make it myself at home to top my vegan sloppy joe’s or to take to picnics. I guess there’s something about vegan food that tastes so much better than the non-vegan versions!

Ingredients:

4 cups shredded cabbage (½ large cabbage)
1 Carrot, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup unsweetened soy or rice milk
¼ cup sugar
Juice of ½ lemon (about 2 tablespoons)
1 tablespoon white vinegar
Pinch of salt
Pepper to taste

Directions:

In a large bowl, mix all ingredients except veggies together. Stir in veggies.

Easy Vegan Stroganoff with Mushrooms

vegan beef stroganoffThis classic comfort food is easily made without the beef. And, for you crazy non-fungi lovers, my hubby claims it’s just as good without the mushrooms! I also make him mashed potatoes, and to avoid being carb-heavy, I make mashed cauliflower for me.

A word about the ingredients:

vegan ingredientsHopefully you can find eggless noodles at your local grocery store. My Kroger stores carry an eggless dumpling noodle and I’ve also found eggless noodles at the dollar store. The cook a lot faster than other noodles so check them often to avoid overcooking.

The “beef” broth I use is Edward & Sons Not Beef Bouillon. I get mine at Earth Fare, but you can also get it online at Vegan Essentials, Vitacost, or elsewhere.

Make sure your Worcestershire sauce is vegan. A lot of brands use anchovies. The Kroger brand does not contain the nasty little things! If you can’t find it in a local store, you can purchase it online along with your Not-Beef bouillon – both from Edwards & Sons.

I use Gravy Master to darken the sauce a little. It gives it a browner color. If you can’t find it you can leave it out. It’s really for color only!

Ingredients:

3 cups cooked eggless noodles
1/4 cup vegan butter such as Earth Balance
1 cup water
1 1/2 cup non-dairy milk. I use Rice Milk Original (do not use vanilla flavors)
2 Edwards & Sons Not-Beef Bouillon cubes
1 teaspoon Worcestershire sauce
1/4 tsp garlic powder
1 teaspoon Gravy Master
1/2 cup all-purpose flour

If using mushrooms:
1 1/2 cups sliced portobello mushrooms
1/8 cup finely diced onion
1/4 tsp black pepper

Directions:

In large sauce pan, cook noodles until tender, being careful not to overcook. Drain, and set aside in saucepan away from heat.

In skillet, melt butter. Stir in the water, Worcestershire sauce, garlic powder, gravy master and the bouillon cubes. Allow bouillon to melt completely.

In shaker jar add the cup of non-dairy milk and flour. Shake to combine. Whisk into gravy mixture. Heat to boiling, whisking occasionally to avoid clumping, then reduce heat and simmer for 15-20 minutes or until slightly thickened.

Stir 1/2 of gravy into noodles. Or, if not using mushrooms, stir all gravy into noodles and you’re done! If you’re using mushrooms, continue on!

In skillet with the rest of the gravy, add the onions, mushrooms, and black pepper. Cook over medium heat until mushrooms are at desired tenderness. Combine mushroom gravy with noodles. Serve, eat, enjoy!

 

 

 

 

 

Vegan Donut Holes

Vegan donut recipeI’m not normally one for making and eating dessert. However, for the start of my husbands birthday week I wanted to make him a special breakfast. Scouring Pinterest I came across this recipe for glazed donut bites using store-bought biscuit dough.

They are very easy to make and even easier to veganize. You can find cans of vegan refrigerated biscuits at most stores. I buy a Pillsbury one at Meijer’s. I also subbed Earth Balance butter and unsweetened cashew milk for the butter and milk.

Thanks Recipe Swagger, my husband loves them!

http://recipeswagger.blogspot.com/2013/05/glazed-donut-bites.html?m=1

 

Vegan One-Pot Chicken with Pan Roasted Cauliflower and Orzo

vegan chicken and roasted cauliflower recipeBetty, Betty, Betty, why do you keep sending me emails with chicken recipes in them, don’t you know I’m vegan???? Wait… why do I even subscribe to Betty Crocker emails? Oh yeah, for times like this when they send me the (al)most perfect recipe. What would make it perfect? If it were vegan! So, I thought, if Betty’s not going to make it vegan, I will! And, voila, a delicious, one-pot vegan chicken with pan roasted cauliflower and orzo recipe… even better than Betty!

Ingredients:

1 tablespoon olive oil
2 cups bite-size cauliflower florets
1 1/2 cups water
1 1/2 Edward & Sons Not-Chick’n bouillon cube (or sub vegetable broth and skip water)
2 pieces thawed Gardein Chick’n Scallopini, cut into bite-size pieces (optional)
1 cup uncooked orzo
1/4 cup thinly diced sweet onion
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, drained
1 cups fresh spinach, chopped

Directions:

Heat oil over medium heat in 12-inch nonstick skillet. Add cauliflower and pan-roast for approximately 10 minutes, stirring occasionally, until lightly browned.

Add water, bouillon cube, vegan chick’n (if using), orzo, onions, and tomatoes. Heat to boiling, then cover and reduce heat to medium. Simmer approximately 10 minutes or until orzo is tender. Remove lid.

Stir in spinach and continue cooking for about 10 minutes or until liquid is absorbed. Stir occasionally to prevent mixture from sticking to pan. Remove from heat.

Vegan Queso Dip + Ode to Gardein

Easy Vegan Queso Dip Recipe


Happy New Year veggies, aspiring veggies, part-time veggies, and new veggies of 2016! I’m hoping that this year, more and more people will make the switch to vegetarian or vegan. 

I was talking to some vegan friends during the Holidays about how much easier it is becoming to be a vegan in this world. There are so many great vegan options, mock meats, and substitutes for pretty much everything…. and it only gets better every year!

One of my favorite mock meat companies is Gardein. They have a ton of great tasting options – everything from beefless tips and veggie crumbles to faux chicken tenders, fishless filets and even holiday roasts.

I use the Beefless Grounds a lot for tacos. They taste delicious right out of the package. Just thaw in a skillet for a few minutes, throw in a tortilla with your favorite toppings, and eat. No need for seasonings… they’re just that good! I also use them for spaghetti and stuffed shells (I’ll post a recipe soon, promise!), and this Vegan Queso Dip. They’re so good that people are surprised when I tell them that they’re vegan!

Companies like Gardein have made it so easy to leave meat off the plate. And, it can be found in most grocery stores such as Kroger, Scotts, Owens, Walmart, Meijer, and even Target! Thank you Gardein. Because I love you so much, I wrote you a little poem….

Ode to Gardein

You’re the chicken in my Cordon Bleu,
the Beefless Tips in my Mexican Stew.
The burger when I want to grill,
the protein in my meatless meal.

Vegan meatballs, crumbles, and barbecue wings,
no need to eat animals when you’ve got these things.
Plus they’re good and cruelty-free
the way a meal ought to be.

So thank you Gardein for such great food
and being easy to find in my neighborhood!

Now, back to the regularly scheduled recipe….

I’ve came up with this recipe a few years ago and tacked it on as a variation to my Vegan Macaroni and Cheese recipe. However, it’s been getting so much love that I thought it deserved it’s own page.

I make this for family potlucks and my Mexican non-veg family scarfs it down… sometimes while we’re waiting for the rest of the meal to be made. I made this for some non-veg friends one night and it received rave reviews. One even said “this is better than Velveeta!” Although, for me, it’s not hard to think something’s better than Velveeta, I took it as a great complement! Especially since I used to make queso dip using Velveeta cheese. My neighbor loved it so much that she made it for a work carry-in. She sent me a text that day and said that her co-workers were loving the dip!. I took this queso dip to a New Year’s Eve party and walked into the kitchen to a non-veg chowing down on the dip and telling someone that “this dip is amazing!”

So, I may be biased… but I think this is definitely the best vegan queso recipe. Other recipes out there use diaya cheese and way too much nutritional yeast –  I’m really not a fan of either. Mine uses cashews and just a small amount of nutritional yeast for the cheese sauce, the same sauce I use to make my vegan macaroni & cheese.

This dip can be made and eaten the next day. It keeps really good for 3-4 days in the fridge. And, it can be put in a crockpot to take to a potluck. Just be sure to keep it on the lowest setting to avoid scorching it to the bottom or turning it into lava!

Ingredients:

1 batch of vegan cheese sauce
1/2 pound vegan veggie crumbles or 1/2 package of Gardein’s Beefless Crumbles
1/2 package of taco seasoning. I use Ortega Taco Seasoning Mix
1/2 cup water
1 jar of your favorite salsa. I like On the Border Mild Salsa

Directions:

In sauce pan, make cheese sauce according to directions.

In separate sauce pan, combine water and taco seasoning. Add veggie crumbles and cook on medium-high until most of liquid is absorbed. Once cheese sauce is thickened, add taco “meat” and salsa to cheese sauce and stir to combine. Heat and eat with chips! Great on nachos too!