Dave and I have been running around like crazy. We’ve been doing some minor home renovations, office space updates, and, all the while, running our respective businesses (his and hers). Last night after work Dave took a look in the refrigerator and simply said, “I have an idea.” I almost always love Dave’s ideas!
He turned on the oven to pre-heat (for the corn tortillas) and in a saucepan heated marinara sauce (leftover from a clever little recipe I’ll share in just a minute) with frozen meatless crumbles (a combination of Simple Truth and Beyond Meat), onion, garlic and chili powder. He placed the tortillas in the oven for just a few minutes, while steaming peas, and suddenly we were eating these Sloppy Joe Tacos.
A quick, clever, and scrumptious dinner!
So that leftover marinara sauce. Have you seen this video?
OMG! You guys! We had to try it! We went to our local Safeway and got everything: the crescent rolls, Organicville marinara sauce, Chao cheese, and Beyond Beef Italian meatballs. Voila!
Delicious and easy, we’ll be taking a dozen to a Memorial Day party this weekend!
Other recent real world vegan-style meals
I made the Black-Eyed Pea and Collard Green chili from my book Vegan Pressure Cooking … wait for it … on the slow cooking function of the Instant Pot. What can I say? It was a cold, dreary May day and I wanted to walk into a home filled with a warming, spicy aroma. Nailed it.
I followed the recipe from the book, but then just used the slow cooking function, on low, for 7 hours. On the way home from work, I did swing by my local natural food store to pick up a cornbread mix. I used Ener-G egg replacer, almond milk, and pecan oil. Very, very good!
As much as I enjoyed trying out the slow cooking function for the chili, my heart belongs to pressure cooking. And that’s the method I used for this savory porridge.
Here’s how I made it:
I added 1 cup of rolled oats, 4 or 5 cups shredded collard greens (loosely packed), and 4 cups vegetable broth in the pressure cooker. Cooked for five minutes on high pressure. While waiting for the natural release I heated about a cup of soy milk and then whisked in a tablespoon of white miso. After removing the pressure cooker lid, I simmered the porridge (uncovered) and stirred in the miso-soy milk. I also stirred in nutritional yeast and black pepper. No matter the season, savory porridge is a morning favorite.
I hope our simple approach to eating vegan inspires quick and easy ideas of your own!
8 thoughts on “Sloppy Joe Tacos and more real world vegan meals”
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those meatball subcakes look SO good – I do love a crescent roll.
And, seriously, what’s not to love about crescent rolls, @spabettie:disqus?
This all looks so good! Those tacos are definitely happening in our house soon.
Ridiculously easy, @beckystriepe:disqus!
Those look great and I love that you slow cooked too!
I thought you might like that, @kathyhester:disqus! 😉
Not sure why, but I’m now allowed to see the video! Maybe a border-crossing thing? 😉 Sounds great, anyway!
Seriously?! It’s a Facebook video on Mercy for Animals. Look for it on FB, @disqus_WaAQL8fmRl:disqus, it’s a super-fun recipe for parties!