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.Skip to next paragraph
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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.
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