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Tofu Recipes

Sloppy Joe Recipe

November 11, 2011

Autumn is our favorite time of year, and not just because kids go back to school, the weather cools and the leaves are gorgeous shades of red and orange and yellow. Autumn equals football season at our house, with long hours of practice, weigh-ins, protein powder, and terrible smells coming from stinky equipment in the front hall.  When gameday arrives, the excitement is palpable, and we enjoy every minute as parents in the stands, regardless of the weather. Through sleet, snow, wind and rain, one thing is certain. Mom does not want to cook when she gets home. This is the season that my slow cooker gets a real workout, and one of the great gameday meals for families with kids in football (or hockey) requires a  good Sloppy Joe recipe and a slow cooker.

A messy and delicious saucy mixture to serve over toasted bread, buns, or even mashed potatoes, there are conflicting stories regarding who invented the recipe for Sloppy Joes. One story is that a cook in Key West developed it, another claims a man named Joe in Sioux City Iowa is the father of the beloved American dish. There isn’t one definitive original recipe for Sloppy Joes, instead there are many, many variations. This recipe includes vegetables and there is a Vegetarian and Turkey Sloppy Joe Recipe following the instructions.  If you prefer not to use a crockpot,  cook it in a large saucepan over low heat, stirring from time to time. Serve your Sloppy Joes over toasted bread  accompanied by  caesar salad and a glass of milk for a healthy, hearty, and easy meal on gameday.

How to Make Sloppy Joes From Scratch

Ingredients:

2 pounds extra lean ground beef

2 heaping tablespoons chopped garlic in oil

1/2 cooking onion, diced

1 green pepper, chopped

2 carrots, diced

2 celery stalks, diced

1 cup Heinz ketchup

1/4 cup Diana’s Maple Smoked Hickory Barbeque Sauce (or whatever type of bbq sauce you have on hand)

2 tbsp brown sugar

3 tbsps French’s regular prepared mustard

2 tbsps + 1 tsp vinegar

2 tbsps + 1 tsp Worcestershire sauce

1 heaping teaspoon chili powder OR Taco Seasoning mix

12 whole grain buns or sliced bread

 

Method:

Using a large skillet, cook the onions, garlic and ground beef in a little oil over medium high heat.  Once the ground beef is completely browned,  ensure all fat is drained off then pour the ground beef mixture into a slow cooker (at least a 3 1/2 quart size.)  Add all remaining ingredients except the whole wheat buns or bread. Give the mixture a good stir and cover. Set at low for about  6 hours or on high for about 3 hours. Just prior to serving, toast the buns or bread.

This recipe makes approximately 12 hearty servings.

Variations:

For a spicier Sloppy Joe recipe add 2 small finely diced jalapeno peppers, or increase the chili powder to 2 tablespoons. If you are really brave, try both.

For a richer flavor, replace the brown sugar with 3 tablespoons of blackstrap molasses.

For Vegan or Vegetarian Sloppy Joes, simply omit the ground beef and add 2 more carrots, 2 more celery stalks, and one pound of tofu.

Turkey Sloppy Joes are delicious; experiment with seasonings as you may find need to add 1/2 teaspoon more of chili powder or taco seasoning.

 

Filed Under: Frugal Recipes, Healthy Recipes, Tofu Recipes, Vegetarian Recipes

Tofu Recipes

April 9, 2011

Chili is a great dish – economical, flavorful, and easy to double or triple for potlucks or parties.  There are many variations of chili, and vegetarian and low-fat chili recipes are becoming more popular.  While chili is a meal that usually tastes better the longer it simmers on the stovetop or in a crockpot, here is a delicious fast and easy vegetarian chili recipe that is made with tofu and is ready to serve in under an hour.

Vegetarian Chili Recipe With Tofu

Ingredients

1 14 ounce package of tofu, drained and cubed

2 tablespoons vegetable oil

1 1/4 cups diced celery

1 cup finely chopped green pepper

1 28 ounce can diced tomatoes

1 19 ounce can of red kidney beans

1 5 1/2 ounce can tomato paste

1 cup dry red cooking wine

1 bay leaf

2 tablespoons brown sugar

1 1/2 – 2 tbsps chili powder (to taste)

1 1/4 teaspoon dried marjoram

3/4 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

Tabasco sauce

Condiments: shredded cheddar cheese, sour cream, chives, olives

Method:

Brown cubed tofu in vegetable oil until lightly browned, about three minutes.  Add celery, green pepper, and brown for another two minutes.  Add undrained tomatoes, beans, and remaining ingredients.  Cover and simmer on a low heat for about 45 minutes, stirring occasionally.  Remove cover and cook for another 10 minutes.  If you want a thicker, meatier feeling to the chili, simmer uncovered for another 10 minutes.  Serve in large bowls with fresh, crusty homemade bread or over brown rice or noodles.  Sprinkle with shredded cheese, sour cream, chives and olives.  This recipe makes 5 large servings or 6 medium sized servings.

Tip: Beans are a good source of vegetable protein for vegetarians, but because they don’t contain the full range of essential amino acids they cannot be classified as a “complete” protein. If you are a strict vegetarian, be sure to supplement your legumes with enough grains, cereals, seeds, nuts, and dairy products and eggs.

Substitutions: Don’t be afraid to substitute similar ingredients for a variety of flavorful combinations.  Try black beans instead of red kidney beans, or try corn instead of celery.

For sodium-reduced diets: Leave out the salt if you are watching your sodium intake.  In addition, drain the liquid off the canned beans, and add 1/2 cup of water.  There can be a lot of additional salt in canned vegetables and beans!  Alternatively, substitute 1 cup (250 mL) dried beans that have been soaked overnight, cooked and drained, for the canned beans.

 

 

Filed Under: Healthy Recipes, Tofu Recipes, Vegetarian Recipes Tagged With: bean recipes, chili recipes, tofu recipes

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