Sloppy Joes

SLOPPY JOES 1:

• 1 cup dried brown or green lentils
• 1 1/2 cups vegetable broth
• 28-oz can crushed tomatoes or diced tomatoes
• 1/4 cup tomato paste
• 1/2 yellow onion, chopped fine
• 3 Tablespoons maple syrup
• 1 Tablespoon yellow mustard
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon minced garlic
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons paprika (smoked paprika is delicious in this)
• 1 Tablespoon chili powder
• 1 teaspoon salt
• dash of black pepper

SLOPPY JOES 2:

INGREDIENTS

• 1 cup green/brown lentils
• 1 cup red lentils
• 3 cups water
• 28 ounces canned crushed tomatoes (I love the Muir Glen Fire Roasted variety)
• 3 Tablespoons tomato paste
• 2 Tablespoons Vegan Worcestershire sauce (I love The Wizard’s brand or Annie’s Naturals)
• 1 teaspoon salt
• 1 Tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 large onion (chopped)
• 1 sweet bell pepper or poblano pepper (chopped)
• 1 Tablespoon olive oil or grapeseed oil (optional)
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons maple syrup (optional)
• 1 cup Vegetable Meat Substitute (optional)

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INSTRUCTIONS

1. Sauté onion, salt, and bell pepper for 3 minutes.
2. Add cumin and oregano and cook for 1 minute.
3. Add tomato paste and stir to coat and cook for another minute or two.
4. Add the remaining ingredients and stir throughly, making sure nothing is stuck to the bottom of the pot.
5. Bring to high pressure and cook for 13 minutes.
6. Allow for a natural release, stir, and serve over toasted hamburger buns.
7. Optional: Stir in 1 cup of vegetable meat substitute after pressure is released and simmer on sauté function before serving.

SOUTHWESTERN SLAW

INGREDIENTS

• 4 cups green cabbage (1/2 head of cabbage thinly sliced)
• 4 cups red cabbage (1/2 head of cabbage, thinly sliced)
• 1 large sweet potato (peeled and shredded)
• 1/4 cup chopped cilantro

FOR DRESSING

• 1 1/2 cups Savory Cashew Cream (see note for substitution options)
• 2 Chipotles in adobo (or 2 tablespoons chipotle puree)
• 2 Tablespoons lime juice (1 or 2 limes, depending on how juicy they are)
• 3 cloves of garlic (or sub 1 teaspoon garlic powder or granulated garlic, minced or grated with a microplane , optional)

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INSTRUCTIONS

1. Blend dressing with immersion blender, standard blender, or food processor.
2. Mix with cabbage and sweet potato until thoroughly coated, then stir into cilantro to serve. Keeps for 3-5 days in the fridge.

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NOTES

*Sub vegan mayo for the Savory Cashew Cream, if desired (nutrition facts will change of course). If you don’t want to have the savory cashew cream left over (are you all right?), you can make just enough for this recipe by blending together 1 cup of raw cashews, 1/2 cup water, 1/2 T. white wine vinegar or apple cider vinegar, 1/2 t. salt, and 1/2 T. nutritional yeast along with the chipotle puree, lime juice, and garlic before proceeding with the recipe.

Original Recipe