Vegetarian Sloppy Joes

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Who doesn’t love sloppy joes in the summer (or in the spring, the fall, the winter. . . .)?  Sloppy joe sandwiches were always one of my mom’s easy go-to recipes for a summer cookout or for when we had a lot of family over to visit.  It would sit in the crock pot and smell amazing!  It was messy and fun and delicious.  But when ground beef disgusts and the leading sloppy joe sauce brands are packed with unnecessary chemicals (high fructose corn syrup, corn syrup, tomato fiber. . . what is that?, guar gum, xanthan gum, citric acid. . . ), a vegetarian sloppy joe recipe is a must!

My husband and I love mushrooms!  So, what better base for vegan barbeque/vegetarian sloppy joes than mushrooms, peppers, onions, and some seasonal zucchini?  This recipe takes a little time to cook down all of the vegetables and get them all seasoned and yummy, but it is so worth it, and so delicious!  I enjoyed my vegetarian sloppy joes on a bed of lettuce or on top of some delicious toasty crostini!  But you can opt for a gluten-free, whole wheat, or hamburger bun of your choice, pour on top of pasta or rice, or just enjoy straight from the pan!  It is delicious, especially paired with a delicious berry sorbet for dessert!  Maybe I’ll even try it on my veggie base pizza for a delicious barbecue flavor!!!

Recipe for Vegetarian Sloppy Joes

Ingredients:

3 Tbs coconut oil

1 Tbs minced garlic

1 cup chopped green and red peppers

1 cup chopped onion

1 cup diced zucchini

3 cups coarsely chopped portabella mushrooms

1/2 tsp sea salt

1/2 tsp ground black pepper

1 cup diced tomatoes and juice (or 1/2 cup fresh diced tomatoes and 1/2 cup fresh tomato juice – the juice is important to keep the consistency of the bar-b-que saucy!)

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Vegetarian Sloppy Joe with Lettuce and Avocado

1 Tbs organic Worcestershire sauce

2 tsp chopped oregano

1/4 tsp cayenne pepper

1 tsp soy sauce

1 Tbs Dijon mustard

 

Directions:

1.  Heat coconut oil and garlic in a large pan or wok until just brown.

2.  Saute peppers, onion, and zucchini in oil and garlic for about one minute, or until soft

3.  Add mushrooms and mix well, cooking for eight to ten minutes, or until the liquid is absorbed.

4.  Season with salt and pepper to taste (I probably used about 1/4 tsp of salt and 1/4 tsp of pepper, but whatever you think is best should be fine!).

5.  Reduce heat to medium and add tomatoes, Worcestershire sauce, oregano, soy sauce, 3/4 cup of water, and mustard.

6.  Cook for about 10 minutes, stirring often until thick.

7.  Serve immediately on a hamburger bun, bed of lettuce, or crostini

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Vegetarian Sloppy Joe on Crostini
Vegetarian Sloppy Joes
Serves 4
A healthier, vegetable based version of the delicious barbeque original!
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
180 calories
20 g
0 g
11 g
3 g
9 g
301 g
472 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
301g
Servings
4
Amount Per Serving
Calories 180
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 472mg
20%
Total Carbohydrates 20g
7%
Dietary Fiber 4g
15%
Sugars 13g
Protein 3g
Vitamin A
13%
Vitamin C
77%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tbs coconut oil
  2. 1 Tbs minced garlic
  3. 1 cup chopped green and red peppers
  4. 1 cup chopped onion
  5. 1 cup diced zucchini
  6. 3 cups coarsely chopped portabella mushrooms
  7. 1/2 tsp sea salt
  8. 1/2 tsp ground black pepper
  9. 1 cup diced tomatoes and juice
  10. 1 Tbs organic Worcestershire sauce
  11. 2 tsp chopped oregano
  12. 1/4 tsp cayenne pepper
  13. 1 tsp soy sauce
  14. 1 Tbs Dijon mustard
Instructions
  1. Heat coconut oil and garlic in a large pan or wok until just brown.
  2. Saute peppers, onion, and zucchini in oil and garlic for about one minute, or until soft
  3. Add mushrooms and mix well, cooking for eight to ten minutes, or until the liquid is absorbed.
  4. Season with salt and pepper to taste (I probably used about 1/4 tsp of salt and 1/4 tsp of pepper, but whatever you think is best should be fine!).
  5. Reduce heat to medium and add tomatoes, Worcestershire sauce, oregano, soy sauce, 3/4 cup of water, and mustard.
  6. Cook for about 10 minutes, stirring often until thick.
  7. Serve immediately on a hamburger bun, bed of lettuce, or crostini
Notes
  1. Leftovers can be refrigerated for 3-5 days (but I'm not sure you will have any! :p )
beta
calories
180
fat
11g
protein
3g
carbs
20g
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