Vegan Sloppy Janes


I’ll admit, when I started cooking this I was not planning a full on vegan recipe. It wasn’t until I finished and sat down to eat that I though, “Well look at that…your girl didn’t even use butter!” which is a huge accomplishment.

I’ve tried to go vegan/vegetarian many times, but was never able to stick to it for long. Even living in a big city like Dallas, it is still a very inconvenient restriction in my opinion. However, what has worked for me is trying out meatless meals a few times a week. I started with Meatless Mondays, and gradually worked my way up to eating a few meatless meals a week without even forcing it.

As a newbie to the vegetarian/vegan/meatless/plant-based (you get the point) world, it has been very challenging to come up with meatless recipes that aren’t pasta or Mexican stuffed vegetable of choice. I received the Impossible Meat in my Imperfect Produce box, and decided I would create a meatless spin-off of the Defined Dish Sloppy Jane recipe.

We loved it, so I hope you do too! Don’t forget to leave a review, or tag me on instagram if you decide to try it out!

RECIPE

Prep Time  15 minutes

Cook Time  60  minutes

Serves 4 people 

Ingredients

“Meat”
  • 1 (16 Oz.) Package Impossible Burger Ground (This one.)
  • 1 (15 oz.) Can Brown Lentils
  • 1 Cup Finely Chopped Mushroom
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion – Diced
  • 4 Cloves of Garlic – Minced
  • 1 Medium Green Bell Pepper, Finely Diced
  • 1 Tbsp Yellow Mustard
  • 3 oz. Tomato Paste (About 1/2 of a can, or 3 tbsp.)
  • 1/4 Cup Coconut Aminos
  • 2 tbsp Brown Sugar
  • Garlic Powder – to taste
  • Onion Powder – to taste
  • Salt – to taste
  • Pepper – to taste
Sweet Potatoes
  • 4 Medium Sweet Potatoes
  • Salt & Pepper to taste

Instructions

  1. Start by pre-heating the oven to 400º. *Carefully* poke several holes in each sweet potato using a fork or a knife. Individually wrap each potato in foil, place on a baking sheet and bake for 45-60 minutes, until the potatoes are fork tender all the way through.
  2. After the potatoes have been in the oven for about 20-30 minutes, begin making the “meat” mixture by heating your olive oil in a large skillet over Medium-High heat.
  3. Add in diced onion, garlic and bell pepper and saute until slightly tender, about 4 minutes.
  4. Add in your Impossible Beef, and cook until browned, about 7 minutes. Then, add in drained lentils, chopped mushrooms and seasonings. Stir to combine.
  5. Lower heat to Medium, and mix in mustard and tomato paste with meat and veggies.
  6. Pour in coconut aminos and brown sugar, and mix.
  7. If necessary, reduce heat to Low to keep the meat mixture warm while your potatoes finish baking.
  8. To Serve: Split potato in half and mash with fork. Pour meat mixture over the potato, and top with finely chopped parsley if desired.

Tips

  1. You can use 4 small/medium size potatoes, or 2 very large ones and serve 1/2 per person.
  2. Impossible Beef is the only brand of plant based “meat” I have tried, which is why I am recommending it here. Feel free to try any other brand of plant based ground beef.
  3. If you’re not into the Vegan thing, just swap Impossible Beef for 1 pound of ground beef.

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