Easy Vegan Sloppy Joe (a "carnivore converter" recipe)

This amazingly satisfying version of the old family favorite got the “thumbs up” from picky “won’t-eat-anything-vegan” husband.

The recipe subs out the chopped beef for quinoa, a seed that has all the complete protein of chopped meat without the unhealthy animal product effects.  The taste is thick and rich and certainly belly-filling…perfect for a cold night’s hearty dinner.  I have it paired with a salad, but it goes great with cole slaw as well.

Also needed are salt, pepper, chili powder, and dried or fresh basil

Ingredients:

• one acorn or buttercup squash
• 1 medium onion diced
• 1 tomato diced
• 1 red or green pepper diced
• 3 cloves fresh garlic crushed (peel garlic and let it rest 10 minutes to release the beneficial allicin from the clove before you crush it)
• 1 tBs olive oil
• 1 six oz can tomato paste
• 1 cup uncooked red quinoa (I used red for visual appeal–any type of quinoa will work)
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil or 1 tsp fresh basil chopped fine

Directions: 

1.   Prepare quinoa: combine 1 cup quinoa and 2 cups of water in a saucepan. Heat to boiling. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Set aside.

 2.    Bake whole green acorn or buttercup squash on foil in 350 degree F oven for 1 hour.   Cut open, remove seeds and skin, and place flesh in a bowl.  (can be done ahead and refrigerated for 2 days)

 3.     Heat 1 tBs olive oil in small cast iron (or other) pan over med high heat.  Add chopped red or green pepper, onion, and crushed garlic and sautee for about 7 minutes until onions are translucent.  Stir often to avoid browning.

       
 4.   Add chopped tomato, oregano, basil,  pepper and heat well 1-2 minutes.

5.    Add 6 oz can tomato paste and 1/3 cup water and heat well 1-2 minutes.  Turn heat off.

6.    Add cooked squash, 1 1/2 tsp sea salt and 1 tsp chili powder  to quinoa and mix well.

7.    Add tomato mixture to quinoa and mix well.  Season with more sea salt or chili powder to taste. (some like it hot)

This recipe makes about 4 cups.  If you have some left over, it is great over brown rice or in a wrap, or just by itself!

Enjoy!

This is my own creation (so far as I know) so credit and a link would be nice. Thanks.

Serving size: 1/2 cup Servings per recipe approx 8

Calories: 124   Fat: 1 g  Fiber:  5.3 g  Protein: 5 g  Carbs:  22 g  Iron:  10% RDA

Vitamin A: 18% RDA  Vitamin C:  42% RDA