Sloppy Joe Tacos with a hit of Sanctuary Dip, a side of crudités, and more dip. Really, anything and everything is good in a taco.
Aunt Elise’s Sloppy Joes Vegan-styled:
1 package frozen Boca Crumbles
1 8 oz can tomato sauce (Hunt’s)
2 TBL ketchup
1 TBL chili powder
1/2 tsp black pepper
1.5 TBL brown sugar
1 tsp mustard
1 chopped onion
Heat a little a oil in a pan, saute onion and Boca crumbles.
Mix the dry ingredients in a small bowl.
Add mustard, ketchup, and tomato sauce. Stir well.
Pour sauce into the pan with the crumbles/onion. Simmer on low for 35-45 minutes, with the lid cracked.
Stir occasionally to prevent sticking.
Serve on corn tortillas for tasty tacos, or good old burger buns for a more “traditional” dish. Top with Dip, or possibly a vegan cheese slice, or other goodies.
For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste
oil for frying
Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.
For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper
Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion, and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!
Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.