Veggie Packed Sloppy Joes Food

VEGAN SLOPPY JOES

Steps:

• In a large saucepan, heat 2 tablespoons of butter over medium heat. Once it is melted, add the onions, peppers, and garlic and sauté for 2-3 minutes, until the onions are translucent and fragrant. Add the vegan beef crumbles, and sauté for another minute, until they are defrosted. Note: The cooking time on the vegan beef will vary depending on the brand you use.
• Add the remaining ingredients, mixing to incorporate. Turn the heat to low and simmer until all the liquid has evaporated and you have a thick meat sauce. Taste and adjust seasonings.
• Add 3/4-1 cup of filling to the bottom of a toasted bun. Top with top bun and serve immediately.

VEGETARIAN SLOPPY JOES

Steps:

• In a large nonstick skillet coated with cooking spray, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in meat crumbles and pepper; heat through., Sprinkle flour over mixture and stir until blended. Stir in ketchup and tomato sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve on buns.

SLOPPY JOE VEGGIE CASSEROLE

Steps:

• Cook pasta according to package directions. , Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture. , Spoon half the mixture into a greased 13x9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining Colby-Monterey Jack cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

VEGGIE-PACKED SLOPPY JOES

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in sloppy joe sauce and purée. Cook over medium heat until sauce is heated through, about 5 minutes. To serve, spoon mixture into buns.

VEGETARIAN SLOPPY JOES

Steps:

• Preheat the oven and bake the Tater Tots as the label directs. Toss with 1/2 teaspoon chili powder and 1/4 teaspoon garlic powder; season with salt and pepper.
• Meanwhile, crumble the tofu on a paper towel-lined plate. Mix the ketchup and chili sauce in a bowl. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, carrot and a pinch of salt. Cook, stirring, 3 minutes. Add the remaining 1 tablespoon chili powder and 1/2 teaspoon garlic powder. Cook, stirring, 1 minute. Add the tofu, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, 3 minutes. Add 3/4 cup of the ketchup sauce and 1/3 cup water; simmer until thickened, 2 minutes.
• Place the bottom buns on a baking sheet. Top with the tofu mixture, the remaining ketchup sauce and the cheese. Bake until the cheese melts, 3 minutes. Add the pickles and top buns. Serve with the Tater Tots.

SPICY VEGAN SLOPPY JOES

Steps:

• Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
• Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
• Spoon the mixture onto each bun. Serve with toppings if desired.

VEGGIE FILLED SLOPPY JOES

Steps:

• In 12-inch skillet, cook sausage, mushrooms, onion, bell pepper and carrots over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink and vegetables until tender. Cook about 5 minutes longer or until most of liquid is evaporated.
• Stir in tomatoes and barbecue sauce. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes until mixture is thickened.
• To serve, spoon mixture into buns.