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Vegan sloppy Joes and roasted potato and tomato salad

Make a tasty, veggie-friendly dinner with mushroom vegan sloppy Joes, and a roasted potato and tomato salad with crispy capers and dill. 

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1. In a large frying pan, sauté the onions, garlic and mushrooms together. Once the onions soften, add the remaining ingredients. Continue to cook until the mushrooms are tender, about 15 minutes. Add water as necessary if the mixture becomes dry. Season with salt and pepper to taste.

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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2. Add the mixture to your favorite bun and any topping you enjoy. I added avocado slices and spinach.

3. If you have leftovers, reheat in a pan, adding a few tablespoons of water. The mushrooms do absorb the liquid, so a little water will be required to keep these vegan sloppy Joes saucy!

Roasted potato and tomato salad with crispy capers and dill
For 2 as a main, or 4 as a side

This is a simple, yet complimentary flavor pairing that is sure to win you over. No heavy creamy dressing here, just good quality olive oil, lemon juice, smoked paprika and dill. I’ll have a hard time thinking of potato salad any other way from now on.

12 baby potatoes, halved

16 grape tomatoes, pricked with a fork

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons capers

1/4-1/2 teaspoon of smoked paprika (Spanish or Hungarian are nice)

Salt and pepper

Juice of 1/2 lemon

1/4 cup chopped fresh dill

Salt and pepper to taste

Lemon wedges to serve

Spinach (great if eating it as a main, but optional)

1. Preheat the oven to 425 degrees F. In a large bowl, toss the potato halves, tomatoes and garlic with olive oil. Sprinkle with paprika and plenty of salt and pepper. Place the vegetables in a baking pan and roast for 10 minutes. After 10 minutes, add the capers to the pan of potatoes and tomatoes. Continue to roast for 20-25 minutes, until potatoes have started to turn golden and the tomatoes have started to burst and the skin wrinkled.

2. To serve, toss the potatoes and tomatoes (be gentle not to damage the tomatoes) with the lemon juice, a heavy drizzle of olive oil, fresh herbs and salt and pepper to taste. Serve on a bed of spinach or as is. Serve with one or two lemon wedges.

Note: If you’re a big fan of dressing and are serving it with spinach, feel free to toss the spinach in a light lemon vinaigrette before serving.

Related post on Beyond the Peel: How To Make Tasty Vietnamese Fresh Rolls

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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