UPDATED ~ The winner of the 5-Ingredient Vegan Cookbook is Karen Delaney! I’ll be in touch to get your mailing address, and congratulations!
It’s that time of year again! As soon as everyone is back in the swing of things with school and fall schedules, Halloween arrives and the holidays are here. At this point, there’s no going back – we’re all busy busy busy. And when we’re BUSY, healthy eating and homecooked meals start to slide. Not that we don’t want to support all of the wonderful vegan restaurants and those that offer great vegan options, but let’s face it – we tend to eat better when we’re at home.
So this is a perfect time for the release of Nava Atlas’ new cookbook, 5-Ingredient Vegan. As you might guess, all of the recipes only use 5 ingredients, many of which we already have on our shelves, and most take 20 minutes or less to prepare. (Can I hear an All Right! for quick and easy recipes?)
For anyone who’s super-busy, craves easy-to-make plant-based dishes, or is newly veg-curious, there’s something for every meal and occasion. These recipes taste great as is or you can make them your own by adding or substituting ingredients you have on hand. You’ll also find suggestions on how to create a complete meal and
tips on what dishes go well together.
Today I’m sharing the recipe for Crazy-Easy Sloppy Joes – fast, filling, and everyone loves them! But before we get to that, I’m also giving away a copy of 5-Ingredient Vegan to one lucky US reader (sorry, international friends!). Just leave a comment telling me your favorite easy vegan recipe for this time of year. Entries will be taken until midnight (Pacific time) on Sunday, Oct. 27, and I’ll announce the winner on this post on Monday 10/28. Good luck!
Here are some of the other recipes that have been shared from this cookbook, if you want to check them out:
Coconut Sweet Potato Bisque from spabettie
Peanut Satay Tofu Triangles from Dianne’s Vegan Kitchen
Chocolate Granola Clusters from Robin Robertson
Crazy-Easy Sloppy Joes
There are 101 great ways to use vegan burgers — other than as burgers. Many burger crumbles and meat imitators are based on soy protein isolate, but if you wish to avoid it, vegan burgers offer a wider range of ingredients including quinoa, beans, kale, pea protein, and more.
In these ridiculously easy sloppy joes, vegan burgers and a jar of salsa give you lots of flavor with little effort. My favorite to use in these is Amy’s® California Burger. In all, this is an emergency dinner that tastes like anything but. All you need to complete a meal is fresh corn on the cob or baked sweet potatoes and a simple salad or slaw.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.
Serves: 3 to 4
- 1 package (4-pack) vegan burgers, your favorite variety
- Olive or safflower oil
- 16-ounce jar salsa (any chunky variety)
- 2 teaspoons chili powder, more or less to taste
- 1 package whole-grain English muffins or burger buns
- 2 to 3 scallions, thinly sliced
Crumble up the veggie burgers. Heat a little oil in a skillet and add the crumbled burgers and the salsa. Add the chili powder and cook over medium heat until the mixture is piping hot and starting to brown, about 8 minutes.
If using English muffins, split one per person and toast the halves. If using burger buns, split them, but no need to toast unless you prefer to.
For each serving, arrange two halves of English muffin or burger bun on individual plates. Ladle some sloppy joe filling on each, and garnish with a sprinkling of sliced scallion.