I love easy recipes! I am just not much of a cook-from-scratch type of person. I like easy, convenient, and quick options, but I also want something healthy. So I have a few go-to recipes that I use almost every week, and this is one of those recipes.
I always try to have a bag of vegan meat crumbles in the freezer. There are several great brands, such as Morning Star (pictured below), Quorn, and Gardein.
Basically, I take my crumbles and cook them with whatever veggies I have on hand, then I add a little tomato sauce and some spices. There you go, one easy and flexible recipe. You can make it spicy or sweet, pour it over rice, or thicken it up and make a sandwich out of it.
Today, I had several peppers and tomatoes on hand, along with a half-empty can of pumpkin puree and a half empty jar of tomato sauce. I was super excited to find these Green Giant Cauliflower Crumbles at the grocery store. Cauliflower gets so messy when I try to cut it up, so this bag was a big time saver!
**one note about tomato sauce: I was in a hurry and didn’t check the back of the jar until after I made this dish. It turns out there was cheese among the ingredients (sad face). So for you vegans out there, definitely check your tomato sauce ingredients.
1. I diced up 1 red bell pepper and 1 yellow bell pepper. Sauteed that in coconut oil and a pinch of salt for a few minutes.
2. Then I diced up 1 tomato and added that to the pan.
3. Add in half of the bag of Cauliflower Crumbles.
4. I added 2 Tbsp of Bragg Liquid Aminos to the pan and kept stirring.
5. I added in the half jar of tomato sauce and the half can of pumpkin puree. Keep stirring until everything is mixed together.
6. I then added 2 Tbsp of Apple Cider Vinegar and a splash of hot sauce.
7. Finally, add in your meatless crumbles and stir together. Taste and add more salt if needed.
Now see, isn’t that an easy peasy recipe! You can really use whatever vegetables you have on hand. I have used carrots, jalapenos, radishes, and even cabbage in the past. You don’t need the pumpkin puree, but I like that it adds a bit of sweetness and it thickens up the sauce.
The cauliflower crumbles are a nice addition, as they are rice-like but without the carbs. You could even take this to another level and throw in some beans and chili powder, cumin, and more hot sauce. Resulting in a bangin’ chili recipe.
Let me know if you try this at home, and what you think. If you have other great recipe ideas, let me know. I’m always looking for something new to try!
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