Avoca-JOES. Vegan Sloppy-Joes in Delicious Avocados!

Sloppy joes for many are associated with their childhood- the carefree days of summer, family BBQs, and just the “good times”. And really, who doesn’t love a good joe? Welllllll… I have a delicious, healthy, vegan recipe for you that will throw ya back to those times, but at the same time will fuel your health. A joe? And a healthy joe? I am avOKAY with that! Annnd this is carnivore husband tested + tried. Verdict: He LOVED them!

Grocery List:

  • 6 Avocados
  • Two 15 oz. cans (or 4 cups) of rinsed and dried cooked chickpeas
  • 1 teaspoon olive oil
  • 1/3 medium red onion,diced
  • 2 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 1 15-oz. can unsalted tomatoes with liquid
  • 1/4 cup tomato paste
  • 3 TBSP low sodium soy sauce
  • 1.5 TBSP Sriracha (omit if you don’t care for too much spice)
  • 1 TBSP all natural maple syrup
  • 2 tsp. oregano
  • 1 1/2 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried thyme
  • Plain vegan yogurt (or plain greek yogurt if you are OK with straying from the 100% veg.)

Directions:

  1. Chill avocados in refrigerator (trust me- they are much better cool than room temp.) for a few hours.
  2. Cut in half & de-pit the avocados, and scoop out about 1/4″ of the center
  3. Dice garlic, mince red pepper and onion
  4. In a mixing bowl, mash chickpeas with clean hands or a fork into small chunks, set aside. (If you notice the skins falling off the chickpeas, just go ahead and pull them out of the mix & discard).
  5. Heat the olive oil in a large sauce pan over medium heat.
  6. Add the onion and garlic and sauté until the onions are translucent/garlic is fragrant.
  7. Add the bell pepper and mashed chickpeas; sauté for about two minutes
  8. Add the tomatoes, tomato paste, soy sauce, Sriracha if desired, syrup, oregano, cumin, paprika, thyme, a touch of salt and pepper; simmer, stirring for about 15 minutes until heated through and thickened. (If it starts to stick too much, turn down heat a touch and add a little water to deglaze the pan).
  9. Scoop heaping 1/4 cup chickpea mix into avocados
  10. Serve immediately with 1/4 cup yogurt of choice!
  11. Bon appetite!

**Feel free to add the “joes” to a plain bun or butter lettuce wraps if you aren’t an avid-avo fan!

Nutritional Facts per 1/2 stuffed avocado: (makes about 12 halves).

Calories: 213

Fat: 10g

Carbs: 25g

Sugar: 4g

Protein: 7g

img_5414img_5416

xo ❤

signature-1
 

Nutrient and Flavor-Packed Sweet Potato

Happy Tuesday! I finally have some time to post one of my all-time FAVORITE recipes!!! I went through a stage where I think I ate this every night for dinner for almost two weeks straight. AKA it is CRAVE-WORTHY and delicious with 20 g of protein, healthy fats, complex carbs, and it’s vegetarian! Also- it’s basically one giant multi-vitamin-all the health packed into one tasty meal! This recipe is written as a single servings, so for however many people you are feeding, just multiply it! And you know me, it’s ridiculously easy to make.

Grocery List

1 Sweet potato of choice (purple is my favorite)

1/2 C Meatless crumbles (Lightlife, Morning Star, Boca are all great brands)

1/4 C Daiya cheddar cheese shreds

1/4 C yogurt of choice (to keep entirely vegan do plain Silk yogurt). I personally like Chobani or Siggi’s!

1/3 Avocado, sliced (HINT: keep the pit inside the avocado to preserve freshness while you store the leftover)

Chives to top

Directions

  1. Bake the sweet potato:
    • Oven: Preheat oven to 400F, pierce sweet potato all around with a fork, bake about 45 minutes-1 hour.
    • Microwave: Pierce sweet potato and place in a microwave safe dish with 1/2 cup of water. Cook 6 minutes, then flip (with a fork, it will be incredibly hot) and cook for an additional six minutes.
    • While the sweet potato is baking, move to step 2
  2. In a small pan over medium heat, add meatless crumbles and cheese. **Cheese withstands high temperatures. Stir in the pan until meat is fully cooked- about 4 minutes.
  3. Cut your sweet potato in half and stuff with meatless crumbles/cheese mixture and top with yogurt/chives/avocado

THAT’S IT!

Nutrition

Calories: 389

Fat: 15.5 (great source of mono/polyunsaturated fats)

Carbs: 44

Fiber: 11.2g

Sugars: 7.3g

Protein: 20g

**Great source of vitamin A and iron

img_6844

ENJOY!

signature-1

Vegan Tacos

So I made Tacos for the first time last week. I know, I know. Super late to that fiesta. Anywho, they smelled sooo good so I decided to whip up a vegan (vegetarian) version. I say vegetarian because the only non-vegan ingredient is the Chobani which acts as sour cream. This could easily be replaced with a vegan sour cream!

img_3127-1img_3095img_3096img_3098img_3097img_3142img_3061

My husband said he didn’t know if he liked these or the or regular beef tacos better. This is coming from a non veg-head, ya’ll. So that alone says just how delish they are 😉

Grocery List:

  • 1 TBSP Olive Oil
  • 1 Medium White Onion
  • 1 Jalapeño pepper
  • 11 oz. Beyond Meat Beef (Feisty Crumble)- I bet Boca Crumbles would work well too (Thank you Heather for the suggestion!)
  • Daiya cheese Classic Blend
  • (1) 8 oz. can of tomato sauce
  • Tomatoes (I like to use Wild Wonders, but any will do!)
  • Romaine Lettuce
  • Taco Shell of Choice (hard, soft, or butter/bibb lettuce)
  • Plain Chobani or vegan sour cream of choice **Optional
  • Cilantro *Optional

        Taco Mix

  • 2 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1/2 teaspoon cayenne pepper

Directions

  1. Wash all produce
  2. Dice onion
  3. Thinly slice and dice jalapeño
  4. Dice tomato and thinly shred lettuce
  5. Make taco mix
  6. In a large skillet, add 1 TBSP of Olive Oil over medium-high heat
  7. Add the onion and jalapeño, sautee until white onion and jalapeño are soft and fragrant (may take about 6-10 minutes)
  8. Stir in the beyond beef until evenly mixed with the onion and pepper.
  9. Stir in tomato sauce
  10. Allow the tomato sauce to evaporate and absorb into the meat, while stirring occasionally- may take up to 20-25 minutes
  11. When all tomato sauce is absorbed, add about 3 TBSP of taco seasoning and stir evenly
  12. Plate your taco shells/lettuce as desired (some may recommend heating in the oven prior)
  13. Add cheese first (Reason: with vegan cheese it is harder to melt, so add some on the bottom of the shell first and the hot “meat” melts it)
  14. Add taco meat on top
  15. Top with lettuce, tomato, cilantro, and “sour cream” if desired

Nutrition (per serving, 8 servings total)* Using Beyond beef, 1 TBSP chobani, 1/4 cup of Daiya cheese, and no shell per taco

Calories: 221

Protein: 13g

Carbs: 16g

Fiber: 3g

Sugar: 4g

Fat: 11.5g

Enjoy 🙂

xo ❤

Mack