Mo’s Sloppy Joe’s and Rosemary Pearl Potatoes (Vegan)
The other day, I noticed a new soy crumble brand “Marjon Vegetarian Hamburger Tofu Crumbles” at our Harris Teeter. Although we don’t eat tons of the processed vegetarian products, I am up for trying different ones for that occasional fake-meat meal in a pinch. And well, alot of the fake meats were on sale this week, so I stocked up the fridge for emergency meals since May and June are roller coasters. The Marjon Crumbles ingredient list looked to be written in English, so I thought it might be a brand worth trying. After a little research online, I molded together a sauce for the Sloppy Joe’s. Huy Fong’s Sriracha sauce, also known as rooster sauce, gives the sandwich a kick. Be careful when purchasing, because the Huy Fong brand is definitely vegan, whereas imitation brands use shrimp sauce. We enjoyed ours Sloppy Joe’s with the roasted potato recipe below with Klamath Pearl Potatoes, which are a new potato grown in the Klamath region in Oregon.
Mo’s Sloppy Joe’s
- 1 package of tofu crumbles
- 1 medium onion, diced
- 1 green pepper, diced
- 3 cloves of garlic, minced
- 1/2 can of tomato paste
- 1/4 cup of ketchup
- 2 tb hearty mustard (Irish stout or ground Dijon)
- 1 tb vegan Worcestershire sauce
- 1 tb garlic chili sauce (Huy Fong’s Sriracha Sauce)
- 1/4 cup of veggie broth
- Burger buns or rolls.
1. In a saute pan, saute the pepper, garlic, and onion in olive oil.Don’t let the garlic burn.
2. In a bowl mix the tomato paste, ketchup, mustard, chili sauce, and Worcestershire sauce together
3. When softened add the veggie broth and the tofu crumbles and the rest of the ingredients. Saute and stir until they are well mixed together.
2. Serve on a roll.
Rosemary Pearl Potatoes
- 1.5 lb of Pearl New Potatoes
- 3 tb olive oil
- 2 tb Rosemary
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
1. Preheat the oven 400 degrees
2. In a bowl, toss the potatoes, olive oil, rosemary, salt, and pepper. Place in a baking dish.
3. Bake for one hour.