Sloppy Joe's with Sweet Potato and Parsnip Hash

Sloppy Joe's are one of those foods that most people have had in one form or another.  I have most frequently had them from the sauce out of a can.  Today I decided to make my own sauce from scratch.  It was so much better and super easy to boot!  I made a side of root vegetable hash to go with.  Enjoy!

For the Sloppy Joe's:

1 tbsp olive oil

1 small onion, diced

16 oz veggie burger (your favorite - I used Loma Linda brand)

1-15 oz can tomato sauce

1 tbsp brown sugar

5-6 squirts worcestershire sauce (anchovy free)

1-2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

salt & pepper to taste

Heat oil in a pan over medium-high heat.  Add onions and cook until they just start to brown - about 5 minutes.  Add burger and cook until warmed through and slightly browned.  Add remaining ingredients and stir thoroughly.  Reduce eat to low and allow to cook for about 10 minutes.  Enjoy on your favorite whole grain bun!

For the Hash:

2 small sweet potatoes or yams, peeled and diced

3 medium sized parsnips, peeled and diced

1 small onion, diced

1 clove onion, minced

1-2 tbsp olive oil

1 tsp smoked paprika (optional)

1 tsp onion powder

salt & pepper to taste

Boil the sweet potatoes and parsnips in salted water for about 3-4 minutes, or until they just start to get tender.  Drain.  Meanwhile, heat oil over medium-high heat.  Add onions and garlic and cook for about 2-3 minutes.  Add sweet potatoes and parsnips.  Allow to cook until the veggies begin to brown.  Add seasoning and stir well to combine.  Reduce heat to medium-low and continue to cook for another 5-10 minutes, or until the veggies are browned and cooked through.  I served mine with chipotle cream (see previous post - roasted vegetable tostadas).

Roasted Vegetable Tostadas with Chipotle Cream

I love watching Food Network.  Recently on the show Giada at Home, all the recipes were vegetarian. Needless to say I was super excited!  This recipe is adapted from one featured on the episode.  It was so good!  Even the kids gave it 2 thumbs up :)

You will need:

1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)

For the cream:

1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder


Preheat oven to 400 F.  In a large bowl, place the first 8 ingredients and stir to combine.  Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer.  Cook for 30-35 minutes, or until soft and golden brown.

Meanwhile, place ingredients for the cream in a food process and combine until smooth.

To make the tostadas, preheat a skillet on high.  Brush the tortillas on each side with oil.  Place in pan until crispy brown on each side.

To assemble, spread cream on the bottom and pile the veggies on top.  You can top with diced tomatoes and/or diced avocado.  Enjoy!