Veggie sloppy joes with homemade barbecue sauce

Have you heard about jackfruit? It’s all the rage on the internet because it’s a great substitute for pulled pork or chicken in terms of texture. It shreds perfectly and is great for so many recipes!

I couldn’t find jackfruit at my normal grocery store, but randomly found a can when I was at an Indian food store looking for Garam Masala. I decided I wanted to first try a sloppy joe recipe with jackfruit. This seems to be one of the most popular uses.

I also wanted to use this opportunity to make my own barbecue sauce. Barbecue sauce is one of those items that you really can’t buy a healthy version of. I discovered this while using my new favorite app, Fooducate! If you haven’t heard of it, it’s a free app that lets you scan items in the store. It then tells you how healthy they are on a A-F scale, and recommends healthier options for you. Barbecue sauce, as well as other condiments like ketchup, really don’t come in very healthy options. So, I plan on posting a few more of these types of recipes for condiments in the future!

The following recipe is perfect and very easy indeed! Enjoy!


Veggie sloppy joes with homemade barbecue sauce (sauce adapted from Farmgirl Fare)
1 large can jackfruit
1 red pepper
1/2 tsp cumin
1/4 tsp chili powder

4 tbsp olive oil
2 tsp minced garlic
2 tbsp onion powder
4 tbsp honey or agave
2/3 cup apple cider vinegar
2 cans tomato paste (6 oz)
2 tsp ground cumin
1 tsp chili powder
1 tsp miso, mix with water to make a paste
Pepper to taste
3 cups water

  1. Drain and wash the jackfruit. Squeeze out the water in the jackfruit with your hands.
  2. Heat a large sauce pan sprayed with olive oil. Add jackfruit and red pepper. Sprinkle on spices. Cook for 3-4 minutes on medium heat.
  3. Add in garlic and heat for 30 seconds, or just until fragrant.
  4. Add in the rest of the sauce ingredients to the pan. Stir until sauce & veggies are combined.
  5. Add the water and bring the sauce to a gentle boil. Reduce the heat to low and simmer until thick (about 30 minutes).
  6. Serve on whole wheat buns!

Vegan southwest bake

So, my mom used to make this wonderful southwestern egg bake, and it was one of my favorite dishes. It had eggs, it had cheese, it had sausage, it was nowhere close to vegan. But I decided to mess with this dish dramatically and make something that fits my current diet but tastes just a bit like mom’s cooking. 🙂

Basically, I used the same idea behind the tofu quiche to make this recipe vegan. And while I could have just replaced the sausage with vegan sausage, I prefer using whole vegetables instead of meat substitutes. They are cheaper & better for you, so I changed the entire dish up with a load of veggies!

Warning: I really love the spice in this dish so I went a bit overboard. If intense spices are not your thing, you might want to cut the amount of certain spices down a bit! 😉


Vegan southwest bake
6 flour tortillas, cut into 1/2-inch strips
16 oz mushrooms
2 tsp soy sauce
1/4 tsp minced garlic
1/4 tsp onion powder
2 red bell peppers
2 cups spinach
1 can black beans (15 oz)

2 packages extra firm tofu
1/8 tsp black salt
2 tbsp nutritional yeast
1/8 cup milk of choice
2 tsp minced garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp paprika
Pepper to taste
Miso to taste

5 roma tomatoes
3 green onions

  1. Cook mushrooms with soy sauce until most of their water is gone. Add in other veggies and seasonings.
  2. In a greased 13×9. baking dish, layer half of the tortilla strips with the veggies on top. Repeat layers.
  3. Blend tofu with black salt, nutritional yeast, milk as needed, and remaining seasonings.
  4. Pour tofu mixture over contents of baking dish.
  5. Bake, uncovered, at 350 F for 30-50 minutes.
  6. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  7. Sprinkle green onions on the top & serve!

Black bean burgers + a formula for veggie burgers!

Mmmm. I love me some veggie burgers. There’s so many varieties and flavors, and much more room for creativity than with a typical meat based burger.

I really enjoyed my past experiments with veggie burgers (check out my beet burgers and southwest themed burgers), so I’ve been itching to play more with this area of cooking.

I’m not sure if you know this, but I love cooking formulas. They’re just a fun way to have a little creative room but enough restrictions that things don’t turn out horribly! My truffle formula is quite an easy way to play with healthy dessert options. No matter what you put in there, you really can’t go wrong!

My veggie burger formula I didn’t make up from scratch, however. I found it on another wonderful website and just altered it slightly. I used it to make a basic black bean burger that was interesting in flavor but still able to be used with a variety of condiments. I think it turned out quite yummy but you’ll have to try it for yourselves & see what you think. =)

Also, let me know if you create any awesome burgers based on this formula! There’s so much room for creativity here, I’m excited to see what others will think of!

edited bean burger.jpg

Black bean burger
1 15 oz can black beans
1 clove garlic, minced
1 red pepper, diced
1 cup corn
3 tbsp ketchup
1 1/2 tsp cumin
1  1/2 tsp chili powder
1 tsp onion powder
1 cup bread crumbs
3/4 cup quinoa, cooked

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.


Veggie burger formula (adapted from No Meat Athlete)
1 15 oz can beans (black bean, chickpeas, kidney beans, etc.)
1 clove garlic, minced
2 cups diced veggies (carrots, mushrooms, spinach, corn, zucchini, squash, sweet potato, etc.)
3 tablespoons liquid flavor (mix any of these: ketchup, soy sauce, teriyaki sauce, salsa, tomato paste, miso, etc.)
4 teaspoons spice (mix any of these: paprika, onion powder, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, curry powder, etc.)
1 cup dry base ingredient (bread crumbs, cornmeal, oatmeal, barley, buckwheat, etc.)
3/4 cup texture ingredient (nuts, seeds, olives, sundried tomatoes, rice, quinoa, lentils, etc.)

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.

Black bean, sweet potato, & quinoa stuffed peppers

I hope everyone had a wonderful holiday! I had a fun time relaxing with both my family & Patrick’s. There was lots of delicious food and far too many cookies. =)

I whipped up these stuffed peppers last-minute as a vegan option for our Christmas dinner. They turned out to be a great a main dish for us and a side dish for the others.



Black bean, sweet potato, & quinoa stuffed peppers (adapted from Ambitious Kitchen)
2 cloves garlic, minced
3/4 cup uncooked quinoa
2 cups vegetable broth
1 can black beans
1 medium sweet potato
2 Roma tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon red pepper flakes, optional
1/8 teaspoon pepper
1/8 teaspoon salt
3 large red bell peppers

  1. Preheat oven to 400 F.
  2. Bring 1 1/2 cups vegetable broth to a boil (save 1/2 cup for later).
  3. Add in quinoa and bring to a boil again. Cover, reduce heat to low and let simmer 15 minutes or until all the water is gone.
  4. Meanwhile, bring another small pot of water to boil. Add in peeled & diced sweet potato. Boil for 8 minutes or until tender. Drain water afterward.
  5. Stir together quinoa, sweet potato, drained black beans, diced tomatoes, 1/2 cup of vegetable broth, and spices.
  6. Cut red peppers in half and place in a baking pan. Stuff with quinoa mixture and cover dish with foil.
  7. Bake for 20-30 minutes or until peppers are tender.