Meatless Sloppy Joes
- 1 tbsp extra virgin olive oil
- 1/8 tsp cayenne powder (optional)
- 2 cloves of garlic
- 1/4 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 15 oz canned or 1 3/4 cups cooked lentils
- 1 1/2 cup tomato sauce
- 2 tbsp tamari or soy sauce
- 2 tbsp tomato paste
- 1 tbsp cane, coconut or brown sugar
- 1-2 tsp chili powder, plus more to taste
- 1 tsp ground cumin, plus more to taste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sweet paprika
- 1/8 tsp ground black pepper
- 6 whole wheat hamburger buns (optional)
Heat the oil in a frying pan and add the veggies (chopped) and the cayenne powder. Cook over medium-high heat until golden brown, stirring occasionally. Add more oil or water if needed. Add the rest of the ingredients, stir and cook for about 10 minutes or until the sauce thickens. Serve the filling over the buns, add your favorite veggies (I like purple cabbage, sweet peppers and avocado slices).
Vegan Oatmeal Chocolate Cherry Cookies
Dry Ingredients
- 1 cup gluten free rolled oats
- 1 cup gluten free oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup or coconut nectar
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15
minutes) - 1 teaspoon pure vanilla extract
Add-in Ingredients
- 3/4 cup vegan chocolate chips
- 1/4 - 1/2 cup dried cherries
- Preheat oven to 350°F. Line a baking sheet with parchment paper, silicone liner or lightly grease with cooking spray.
- Mix all dry ingredients in large bowl.
- Mix all wet ingredients in small bowl.
- Combine wet with dry then add in chocolate chip and cherries.
- Form into balls and place on prepared baking sheet and bake for 9-12 minutes.