I’ve been trying to get in a bunch of good summertime recipes before the cold weather kicks in. I wish I had a barbecue, but alas, I am grill-less. However, I have found a bunch of sans-grill recipes that have been sitting in my pinterest board (feel free to follow me at nicolehandler). This weekend I had some extra time, so I decided to give two of them a whirl. I was cooking for my boyfriend, who eats meat and dairy, so I wanted to make something he would enjoy, as well. I settled on vegan sloppy joes (the recipe swore meat eaters loved them as well) and crushed hot sweet potatoes. Check it out:
Both recipes were very simple and both came out delicious!
The sloppy joes are a recipe from Beth at Tasty Yummies, but I came across it on Fork and Beans (both are great blogs that you should definitely follow). I haven’t had a legit sloppy joe in years. These didn’t taste exactly like the sloppy joes I remember from summer camp, but they were still pretty great. They’re also much healthier than regular sloppy joes, and they were Boyfriend approved. The “meat” is Textured Vegetable Protein, which I have never cooked with before. I’m always a little intimidated by new ingredients, but TVP is super easy to cook with. I’ll have to try it in chili when it starts getting cooler. Recipe below.
I wanted to compliment the sloppy joes with a good side dish. I was scrolling through my “Yum – To Make” board and thought these crushed hot sweet potatoes would be perfect. I’ve been looking for the right time to make these for 4 months! They were delicious. The perfect blend of sweet and savory with just a little bit of heat. This picture does not do them justice.
Both recipes will be just as great in the winter, but there’s something about sloppy joes with a side of potatoes that screams summer time. The potatoes also got the bf stamp of approval. Now both recipes made the switch over my “Food I’ve Made – Savory” board. This one is slowly but surely growing. It’s so nice to have an archive of the new recipes I’ve tried. Thanks, Pinterest!
VEGAN SLOPPY JOES
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 cups TVP (textured vegetable protein)
1 28-ounce can of crushed tomatoes
1/4 cup tomato paste
2 tsp Worcestershire sauce
1 tsp liquid smoke (this has been a huge summer staple)
1 Tbsp whole grain mustard
1 Tbsp brown sugar
1 cup water
Salt and pepper to taste
1. Spray a large saute pan with non-stick spray. Saute the onion, bell pepper, and garlic over medium heat for 5-8 minutes.
2. Add the rest of the ingredients (except buns), cover, reduce heat, and simmer fro 40-45 minutes. Add more water if the mixture seems thick.
3. Serve on hamburger buns
Makes 6-8 servings. (160 calories, excluding bun, if split into 8 servings. 215 calories if split into 6)
CRUSHED HOT SWEET POTATOES
2 medium sweet potatoes
1.5 Tbsp light brown sugar (I used Splenda blend)
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp chipotle powder
1/8 tsp garlic powder
2 Tbsp butter or margarine (melted)
1. Peel the potatoes. Slice thick (about 1 inch per slice or 5 slices per potato – see top left photo in above pic).
2. Bring a big pot of water with a dash of salt to a boil. Once boiling, add the potato slices and boil for about 10 minutes. Remove from heat and let cool about 15 minutes.
3. Meanwhile, preheat the oven to 375 degrees and mix together sugar-garlic powder in a small bowl.
4. Once the potatoes have cooled a bit, place on a lined baking sheet (parchment paper or foil). Flatten each disk slightly. It helps to use a glass bowl or jar so you can see what you’re doing. You can use a spatula to help scrap the potatoes off.
5. Melt the 2 Tbsp of margarine and drizzle over the sweet potatoes. Then sprinkle the spice mixture on top. Turn the potatoes over and repeat on the other side.
6. Stick them in the oven for 15 minutes, flip, and cook for 10 more minutes.
This makes 2-3 servings (185 calories if split into 2 servings – one potato per person).
Are there any recipes you’re dying to make before summer ends? Are there any staples you’ve been making all summer long?