| VEGAN SLOPPY JOES | Follow @evannryan for high protein vegan recipes and tips! Recipe makes 4 servings Macros per serving (no bun): 192 cals - 4g fat - 17g carbs - 22g protein Ingredients: 1 cup textured pea protein crumbles 1 tsp vegetable bouillon + 2 cups boiling water ½ yellow onion, finely diced ½ green bell pepper, finely diced ½ jalapeno, finely diced (optional) 2 tbsp chili powder seasoning (for chili soups, not straight red chilis!) 3 dates + ¾ cup boiling water ¾ cup marinara pasta sauce 3 tbsp liquid aminos or tamari/soy sauce 2 tbsp balsamic vinegar 1 tbsp tomato paste 1 tbsp hot sauce (optional) Recipe: Bring 2 cups of water to a boil and pour into a small bowl, add 1 tsp bouillon and whisk to combine. Add textured pea protein crumbles and stir in. Set aside to hydrate, 10 minutes. Add 3 pitted dates to a small bowl and cover in ¾ cup boiling water, set aside. To a pan on medium heat add 1 tbsp extra virgin olive oil and warm, coating the bottom of the pan. Add diced onions, green pepper, jalapeno and a touch of salt. Saute for 3-4 minutes or until softened. Drain your pea protein crumbles and add to the pan with 2 tbsp chili powder. Reduce heat to medium low, and saute for 7-8 minutes. In a mixing bowl add: marinara, liquid aminos, balsamic vinegar, tomato paste, and hot sauce, whisking to combine, set aside. Add your date/water mixture to a blender and blend until smooth. Add blended date water to the sauce mixture and whisk everything together well. Pour sauce into the pan, mixing everything together really well. Reduce heat to lowest temperature, and simmer for 7-8 minutes. Enjoy in a soft whole wheat roll!
