Recipe: Vegan Sloppy Joes

My finished Sloppy Joe, which is comprised of a homemade sauce mixed with Neat Meat Replacement's Original flavor. 

When I was younger, Sloppy Joes were a favorite meal in my household. My mom would buy a can of Manwich sauce and mix that with some cooked ground beef. As a sandwich, the mixture was sweet, tangy, and messy -- everything a kid loves.

I just saw a commercial on TV for the Manwich sauce, and I thought about making my family some Sloppy Joes for dinner. I made a sauce from ingredients I had around the house, and I used Neat Original Mix as the protein base (It's a product that's gluten-free and soy-free, and it can be prepared vegan-style by using an egg substitute, such as Ener-G).

Vegan Sloppy Joes

Sauce Ingredients: (You can double the recipe if you like your sandwiches extra saucy)

• ¼ c water
• ½ c organic ketchup
• 1 tsp mustard
• 1 tablespoon coconut palm sugar (or brown sugar)
• 1 tsp vegan Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp sriracha (I used Sky Valley Organic Sriracha)
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried minced onion (from spice aisle)
• Pinch of salt

Directions:

Whisk together all the sauce ingredients and set aside. Prepare the Original Neat Mix per the directions, and when the Neat is finished cooking (it will resemble ground-beef crumbles), turn off the stove and stir in the Sloppy Joe sauce. Serve on toast or buns. I didn't have any veggies around, but you can add some diced bell peppers, carrots, and/or celery that you sauteed separately in another pan. 

A closeup of the Neat mixture after it's been cooked and just after I stirred in the Sloppy Joe sauce. 

It's best to add the sauce to the Neat mixture at the very end so the Neat holds its form and texture, which is important if you want an authentic Sloppy Joe.

Recipe: Carrot Hot Dog

This doesn't taste like your typical soy-based vegan hot dog, but after a quick pan fry, the carrot become a brownish-orange and retains the salty, smoky flavor of the marinade. 

If you're looking for a fun meat-free meal to enjoy with your family, make some carrot hot dogs. You'll need to prepare these a day in advance because it's best to have the carrots marinate in the sauce for 24 hours.

Carrot Hot Dogs
(recipe from Clean Eating Veggie Girl)

Ingredients:
4 medium carrots peeled with the ends cut off
1/4 cup of soy sauce, Bragg's Liquid Aminos, or Coconut Aminos
1/4 cup of water
1 tablespoon of rice wine vinegar
1 tablespoon of apple cider vinegar
1 tablespoon of sesame oil
A couple dashes of liquid smoke
1/2 teaspoon of garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
1/4 teaspoon onion powder

Directions:
Add carrots to boiling water and cook for about 8-10 minutes. You want the carrots fork-tender but not mushy. Rinse the carrots under cold water when done and set aside. Whisk all the remaining ingredients and pour into a resealable plastic bag along with the carrots. Refrigerate for 24 hours. Every few hours (whenever you open the fridge to grab something), move the carrots around in the bag to make sure all parts of the carrots get in the marinade. When ready to eat, add the carrots and marinade to a large saute pan. Cook on low to medium heat for 10 minutes, rotating the carrots regularly. The marinade will reduce and begin to stick to the carrots. I cover the pan with a lid for a few minutes at the beginning to help warm up the carrots. Enjoy your carrot dogs in buns with your favorite toppings.

Recipe: Cashew Cream

This homemade pizza is made by toasting the top of a naan bread, then adding pizza sauce, sliced sauteed mushrooms, thinly sliced baked tofu (to give the texture of cheese), spoonfuls of Alfredo cashew cream, and dried herbs. I then heat a pan with a little oil, put the pizza inside and cover with a lid. After 10 minutes on very low heat, the bottom crisps up, and the topping gets warm.

Cashews that have been soaked, drained, then blended with water or non-dairy milk produce a wonderful, creamy sauce. I made a batch of cashew cream the other day and have been able to apply it to a number of dishes.

When I make cashew cream, I first soak the cashews for at least 4 hours. If you want to make 1 cup of cashew cream, soak 1/2 cup of cashews, which you'll blend with 1/2 to 3/4 cup of water or non-dairy milk. From there, you can flavor your cream sauce in a number of different ways.

Plain cashew cream is a great substitute for heavy cream. I use plain cashew cream in my Curry Pumpkin Soup. I also use it when I make my vegan cheesecake (recipe to come in the next day)

Curry Pumpkin Soup

When I want more of a cheesy taste, I blend the cashew cream with a little salt and 2 tablespoons of nutritional yeast (found in the baking aisle and not the same as bread yeast) or vegan Parmesan.

I microwaved washed asparagus in a bowl for 2 minutes. I then drizzled warm Alfredo cashew cream sauce over the top. I lightly salted the asparagus and added black pepper prior to adding the sauce.

Over some whipped organic mashed potatoes, I added sliced sauteed mushrooms, a pan-fried vegan "chicken" cutlet, and some Alfredo cashew cream sauce. I served asparagus alongside the potatoes.

Along with the vegan Parmesan or nutritional yeast, I also had the juice of half a lemon, a little nutmeg, black pepper, and one garlic clove (or some garlic powder). This produces a sauce similar to Alfredo.

So, if you're a new vegan, make sure to have raw cashews around. They'll add creaminess and depth to your soups, sauces, and desserts.

Recipe: Creamy Curry Pumpkin Soup

This soup is creamy, savory, and has wonderful bites of black beans and tart tomatoes. 

I love creamy, thick soups and this Curry Pumpkin Soup is all that. Plus, it’s fragrant with all the spices and has a slight kick to it from the cayenne pepper. The original recipe calls for heavy cream. I swapped that for cashew cream, which is a superior substitute.

Curry Pumpkin Soup

(Based on the Pumpkin and Black Bean Soup by Rachael Ray)

Ingredients:

• 2 tablespoons oil
• 1 medium or large onion chopped
• 1 clove of garlic minced
• 1-inch piece of ginger minced or 1 tablespoon of ginger paste (I always have a large jar of this around; buy it at the Indian store or in the ethnic aisle at the grocery store). You could use 1/2 tsp. of ginger powder if you don't have fresh ginger or ginger paste.
• 3 tablespoons of organic sugar 
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1 tablespoon curry powder
• 1 tsp. cumin
• 1/2 tsp. cayenne
• 2-1/2 cups vegan broth (you can use veggie broth; I used NotChick’n bouillon cubes to make my broth)
• 2 cups canned pumpkin puree (not pumpkin pie filling)
• 1 cup unsweetened almond milk
• 1 c. cashew cream (1/2 cup of soaked cashews, drained, and then blended with 1/2 cup of water until smooth)
• 15-oz can of black beans rinsed and drained
• 14.5-oz can of diced roasted tomatoes (don't drain)
• Salt to taste (I used 1 tablespoon of kosher salt)

Directions:

Heat the oil over medium heat and sauté onions for 5 minutes. Stir in garlic, ginger, sugar, and spices, and cook for 1 minute, stirring regularly so spices become fragrant but don't burn. Whisk in broth, black beans, tomatoes, and pumpkin puree. Bring to a boil, and then reduce heat to low. Add the cashew cream and almond milk. Taste and add salt to your preference. Simmer for 5-10 minutes. Serve hot with a dollop of vegan yogurt or vegan sour cream and chopped fresh chives.

Keep It Simple with Your Meals

An avocado sandwich with sprouts is a filling, delicious meal.

When I first became vegan, I went though this phase where I replaced animal protein with fake meats in all my favorite dishes. After a few weeks, I then started scouring the Internet for specific vegan recipes in which to impress my family.

I was making cream sauces from cauliflower or cashews. I was using jackfruit as a pulled-pork substitute. I was using nuts, vegetables, and fruits in ways I never imagined. And it was fun! 

After several months, I wanted to simplify things. I wanted to taste vegetables without them being blended in cheesecakes or buried under spices. 

I have struck a good balance now. Maybe about 10 percent of my meals have highly processed vegan products, such as fake meats. About 45 percent of my meals have no such items but require some cooking skills and a variety of ingredients, while the other 45 percent of my dishes are as simple as simple can be. 

A simple sandwich that is absolutely delicious and filling is a smashed avocado sandwich. Just smash a ripe avocado on some toast and sprinkle with salt and pepper. I like to smear a little vegan mayo on the top half of bread, and if I have sprouts, I add that too. The sandwich is creamy, salty, peppery, and just plain awesome.

Even the simplest meals are a masterpiece!