Sloppy Joes & Southern Potato Salad

I'm from Texas and sometimes (a lot of times) that shows big time in my food. This is a meal I definitely would have had on a busy weeknight as a kid (minus to roasted brussels sprouts, of course!) Anyways, this meal is super easy and the sloppy joe mixture can be frozen for up to a year, which is helpful for quick meals when you don't have time to really cook. The only ingredient in this recipe that you may not have on hand (especially if you're new to veganism) is called TVP or Textured Vegetable Protein. This product can easily be found online, or at a place like Natural Grocers.

Sloppy Joes Made Vegan

Sloppy Joe Recipe:

1 Cup dry TVP

1 Cup Boiling Water or Veg Broth

1 Can Pinto Beans, Drained

1/2 Yellow Onion, Diced

1/2 Green Bell Pepper, Diced

3/4 Cup Ketchup

1 Tbsp BBQ Sauce

1/2 tsp Chili powder

1 tsp Garlic Powder

Sea Salt & Pepper to taste

In a large mixing bowl combine dry TVP and boiling water, cover and set aside.

In a small pan, sautee onion and bell pepper with a bit of oil until slightly tender, remove from heat and set aside. Check the TVP, if it's soaked up the water/looks 'fluffy' then you're ready to move on in the recipe, if not, let it set a bit longer. Once TVP is ready, add ketchup, BBQ sauce and spices, stir until well incorporated. Fold in beans and cooked veggies. transfer mixture into a medium sized pot and bring to a simmer, this allows the TVP to really soak up the flavors and finish cooking the onion/bell pepper. Taste and add more seasoning if needed. If the mixture gets too dry, add more ketchup. (See photo for ideal consistency.)

Serve on your bun and toppings of choice (I love dill pickles) and enjoy!

Southern Potato Salad Recipe:

2 Medium Yukon Gold Potatoes, Cubed

Water for Boiling

1/3 Cup Vegan Mayo

2 Tbsp Yellow Mustard

1 Stalk Celery, finely diced

1/8 Purple Onion, finely diced

1 tsp Dried Dill

1 tsp Garlic Powder

Sea Salt & Pepper to taste

In a medium pot, boil potatoes in salted water until just tender. Drain and transfer into a medium mixing bowl. Add mayo, mustard, spices and stir with a rubber spoon until well coated. Fold in diced veggies. Add salt and pepper to taste. (Some potatoes soak up more moisture than others, if your potato salad looks to dry, add more mayo.)