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
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
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.
While in the midst of our home improvements, a pipe on our well pump corroded. We don’t know how long it was busted, but by the time we noticed it, the well pump closet was a mess and the carpets in one of the rooms in our basement was more like a lake! So, we’ve been dealing with this for the past few weeks, and tomorrow we finally get our carpet replaced! Yay for all new carpet, boo for all the extra work involved! And, now that we’re getting new carpet in the basement, we thought it would be nice to replace our basement windows and the basement door. So much for getting our house back in order anytime soon!
With all of the work being done, cooking is still not high on my to do list. We’ve had very little time to really make anything and have been surviving on grab and go foods and anything fast. So, this is less of a recipe and more of a ‘this is what I’ve been eating post’. But I highly recommend trying it!
Every since I was little (my pre-vegan days), my mom would make me grilled cheese and peanut butter sandwiches. As far as I know, I’m the only one who has ever had this combination of foods. I have yet to meet anyone else who is lucky enough to have tried this. It does sound like a weird combination, I know! I thought my days of a really good grilled cheese and peanut butter sandwich were over, that is until I found Field Roast’s vegan Chao “cheese” slices. They are by far the best vegan cheese I’ve ever had! Seriously so good that I’ll eat it straight out of the package. And, they make the best ever grilled cheese and peanut butter sandwiches! Welcome back GC&PB, get in ma belly!
Trust me, give it a try. The peanut butter gets all ooey, gooey, warm and melty and complements the cheese perfectly!
And there’s only 4 ingredients – bread, butter, cheese, and peanut butter. Easy!
If you try it, let me know what you think! And, if you’ve been lucky enough to have had this before, let me know so I know I’m not alone!
Are your ready for one of the easiest sandwiches that will both impress vegans and carnivores? Here it is, the BBQ Jackfruit sandwich is the vegan cousin of the pulled pork sandwich, but better. The part I love most is that it’s only TWO ingredients! Plus, there’s no faux soy meat so it’s also an easy gluten free recipe!
You can find Jackfruit at most asian groceries. Make sure you get the Young Green Jackfruit in Brine, not in juice!
I ate it on a sandwich with vegenaise and vegan coleslaw. My hubby likes it with vegenaise and pickles. You can also make it into wraps or bbq jackfruit tacos with pinto beans and your favorite toppings!
Whip this easy sandwich recipe it up for your next gathering or picnic!
1 bottle of your favorite vegan BBQ sauce
2 cans of Young Green Jackfruit in Brine.
Drain jackfruit and rinse a few times to remove the brine. Place jackfruit, 1 can at a time, onto a plate lined with a couple paper towels and squeeze out as much water as possible. The more water you remove, the more flavor it can soak up!
Place jackfruit into crockpot (or large pan) and add as much bbq sauce as you’d like! Like it really saucy? Add the whole bottle! Allow it to simmer for a couple of hours. The longer simmer time makes the jackfruit really tender and gives it time to absorb flavors and get rid of the briney taste. Then, shred it with a fork! It’s that easy!
If you’d like to give it a smoky grilled flavor, put it on a pan on the grill for 10-15 minutes!
Who LOVES portobellos? I DO, I DO! And, who says vegans can’t enjoy A-1 Steak Sauce? Not me! Even though it says “steak” right there in it’s name, it is in fact, vegan! Use it on veggie burgers or this grilled portobello for a meaty taste, that’s tender & juicy, without the meat!
If you’re one of those weird people, like my hubby, who doesn’t like mushrooms, sub 1/4″ slices of extra firm tofu instead – just remember to squeeze out as much water as possible before marinating !
Makes for a wonderfully, delicious easy vegan sandwich! Or, skip the bun and eat it with a fork and “steak” knife! Steak knives are vegan too! 😉
1/2 A-1 Steak Sauce
1/4 cup vegan worcestershire sauce (Kroger brand is vegan!)
1/8 cup low sodium soy sauce or tamari
2 garlic cloves, minced 1 tsp. ground pepper
4 large portobello mushrooms caps, stems & gills removed (or tofu)
In a shallow dish, mix together steak sauce, worcestershire sauce, soy sauce, garlic, and ground pepper. Add mushrooms and toss gently to coat both sides. Allow to marinate for at least 30 minutes. Or, put it in the fridge if you won’t be using grilling within 30 minutes.
Grill for 5-6 minutes each side or until desired doneness.
Throw it on a bun with your favorite toppings. I like vegenaise, lettuce, tomato, and avocado! YUM!
This easy vegan egg salad calls for the addition of black salt (kala namak). You can make it without if you can’t find it, but the black salt really gives it the “eggy” flavor!
Ingredients: 1 pkg extra firm tofu
1/4 cup vegan mayo ( I prefer Veganaise)
1 tsp yellow mustard
1/2 tsp black pepper
1 generous pinch of black salt (optional)
1 pinch onion powder
1pinch garlic powder
1/4 tsp parsley
1/4 tsp turmeric
Dash of paprika
Directions: Squeeze as much water as possible out of the tofu and crumble into a bowl. Add remaining ingredients and mix well until incorporated. Make sure not to mash it too much, you want some small chunks to mimic the egg. Serve on bread with sprouts or greens or on crackers.
Optional add-ins & variations:
1 stalk celery, minced
1 dill pickle, minced or 1/8 cup sweet relish
1/8 cup chopped green onion
Replace mustard with dijon mustard
1/4 teaspoon curry powder
I wanted mexican, my husband wanted burgers. We met in the middle with these tasty little black bean sliders. While scouring the web, my husband came across this recipe for mini vegan black bean burgers. These were mighty fine burgers and one of the best black bean burger recipes I’ve had yet. I loved the addition of walnuts, and lentils for added protein. You could also substitute rice for the lentils… or better yet, to make it even more bueno, use spanish rice!
This was a super easy recipe to make. I cooked the lentils then threw them, along with the rest of the ingredients into the food processor. Once processed, I made them into patties and cooked them on the griddle…. EASY!
Most bean burgers I’ve had are usually a bit mushy on the inside, but making them smaller helped with this! I topped mine with guacamole, lettuce & tomato. The hubs topped his with lettuce, veganaise & veggie bacon. Mine of course were better than his…. he didn’t agree!
Get the recipe here: http://www.veganhappyhour.com/?p=142
The last check of the weather showed 99 degrees and rising! It’s supposed to reach 104 degrees today! I think I may be the only one who enjoys this weather and am looking forward to jumping in the pool after work!
On days as hot as today, who wants to spend time in a hot kitchen! So, I thought I’d share one of my favorite and super fast & easy go-to recipes on days that I just don’t want to cook!
Vegan Chickpea Salad
1 can Chickpea (Garbanzo Beans), drained & rinsed
1 tablespoon Vegenaise or other non-dairy mayo
2 Celery Ribs
Quick dash of garlic power
1/4 teaspoon Mrs. Dash Table Blend
1/4 tsp Paprika (optional)
Salt & Pepper to taste
In food processor, pulse carrot & celery rib until chopped. Add the chickpeas and pulse 6-8 times to break up. You want to leave it slightly chunky. If you don’t have a food processor you can finely dice the carrots & celery & mash the chickpeas in a bowl with a fork.
Remove from blender into bowl and add the rest of the ingredients. Chill for at least an hour. Serve on wheat bread with spinach, wrap in lettuce leaves, stuff it in a pita, or serve with crackers.
– Omit Mrs. Dash & garlic powder and add sweet pickle relish
– Add 1/8 teaspoon of poultry seasoning for more of a “chicken” taste.
– Add diced apples & grape halves
– Add 1/2 cup finely chopped walnuts