+GFO +SFO
Both of us remember growing up with sloppy joes on the dinner menu pretty often. However, looking back, these definitely weren’t the healthiest options. We’ve turned these meat-driven sandwiches into plant-based bites of heaven. With a combination of cauliflower and Beyond Meat beefy crumbles, this sandwich is both filling and healthy. —LM + AM
SERVES 6
1 head cauliflower
2 tsp (10 ml) avocado oil
1 onion, minced
2 cloves garlic, minced
26 oz (900 ml) strained tomatoes
1 tbsp (16 g) tomato paste
2½ tsp (2 g) Italian seasoning
¼ tsp chili powder
1 tsp liquid smoke
¾ tsp celery salt
3 tbsp (45 ml) maple syrup
1 (11-oz [312-g]) package beef substitute, such as Beyond Meat beefy crumbles (gluten and soy-free)
6 hamburger buns (or gluten-free buns)
Place a steamer basket in a pot. Fill the pot with water until it just touches the basket. Bring the water to a boil. Put the cauliflower in and cover with a lid. Steam the cauliflower for 15 minutes, or until the cauliflower is easily pierced with a fork. Let the cauliflower cool. When the cauliflower is cool enough to handle, finely chop it.
In a large skillet, heat the oil over medium heat and spread evenly throughout the pan. Add the onion and cook until soft and transparent, about 5 minutes. Stir often. Add the garlic and cook for 2 minutes.
Add the strained tomatoes, tomato paste, seasonings and maple syrup to the pan and bring to a boil. Reduce the heat to medium-low, add the cauliflower and stir frequently until the mixture is reduced and thick. Add the beef substitute and stir to combine well. Cook for 3 minutes.
Serve on toasted buns.