Just because I am plant-based doesn’t mean that I have to miss out on some of life’s greatest comfort foods — like Sloppy Joe’s for instance; those things are so delicious.. How could anyone not love them? So, of course I decided that I was going to make a way to enjoy them while still being plant-based, watching my calories, and not lose any of the deliciousness. There honestly isn’t much more to say about this recipe other than you NEED to make it like ASAP.
How about this… I am challenging all of my readers out there, mainly talking to you meat eaters, to partake in a “Meatless Monday.” Try it out just for a month and then let me know if you were able to notice a change in the way you felt on your one meatless day during the week. So without further ado let’s get right down to it.
1PKG Meatless Crumbles (I typically used Gardein or Morning Star)
¼ Cup Ketchup (organic — I am talking hardly any ingredients here)
2 TBS Tomato Paste
1 Bell Pepper (chopper)
½ Onion (diced)
2 Cloves Garlic (minced)
1 Cup Water
2 TBS Palm Coconut Sugar
Dash Red Chili Flakes
Salt & Pepper
In a large skillet on medium/high heat add in the crumbles, sautee for a bit while adding in garlic, onions and bell pepper. After the vegetables start to look translucent add in the remaining ingredients; mixing well. Continue to cook and simmer for 5-10 minutes. Be careful to keep a watchful eye and continue stirring to ensure nothing burns.
Serve on a toasted bun (or to be extra healthy a large romaine lettuce leaf) pair it with some roasted potatoes and pickles for the perfect comfort food meal.
Until the next Meatless Monday rolls around,