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!
- 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.)
- Chill avocados in refrigerator (trust me- they are much better cool than room temp.) for a few hours.
- Cut in half & de-pit the avocados, and scoop out about 1/4″ of the center
- Dice garlic, mince red pepper and onion
- 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).
- Heat the olive oil in a large sauce pan over medium heat.
- Add the onion and garlic and sauté until the onions are translucent/garlic is fragrant.
- Add the bell pepper and mashed chickpeas; sauté for about two minutes
- 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).
- Scoop heaping 1/4 cup chickpea mix into avocados
- Serve immediately with 1/4 cup yogurt of choice!
- 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).
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.
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
- 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
- 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.
- Cut your sweet potato in half and stuff with meatless crumbles/cheese mixture and top with yogurt/chives/avocado
Fat: 15.5 (great source of mono/polyunsaturated fats)
**Great source of vitamin A and iron
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!
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 😉
- 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
- 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
- Wash all produce
- Dice onion
- Thinly slice and dice jalapeño
- Dice tomato and thinly shred lettuce
- Make taco mix
- In a large skillet, add 1 TBSP of Olive Oil over medium-high heat
- Add the onion and jalapeño, sautee until white onion and jalapeño are soft and fragrant (may take about 6-10 minutes)
- Stir in the beyond beef until evenly mixed with the onion and pepper.
- Stir in tomato sauce
- Allow the tomato sauce to evaporate and absorb into the meat, while stirring occasionally- may take up to 20-25 minutes
- When all tomato sauce is absorbed, add about 3 TBSP of taco seasoning and stir evenly
- Plate your taco shells/lettuce as desired (some may recommend heating in the oven prior)
- 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)
- Add taco meat on top
- 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