Donna's Quick & Sloppy Joes and Vegan Sloppy Joes

Hello to my culinary friends!  I had so much fun coming up with these 2 dueling sloppy joe recipes to serve at my sister and brother-in-law's birthday celebration:  One is made with ground turkey, and the other is vegan.  To save time on the day of the party, I precooked the turkey and quinoa bases the day before so that all I had to do was mix each batch together and start the slow cookers.  Let me know what you think!  (Also, the photo at the bottom of this post is of a beautiful vegetable basket birthday gift to Dianne and Ken from my sister, Brenda's garden!). Best, Donna:

Donna's Quick & Sloppy Joes

Ingredients:

One sweet onion, chopped

2 Tablespoons olive oil

3 pounds ground turkey

One 24 ounce can of sloppy Joe mix

2 cups salsa, mild or medium or a mix of both

One 8 ounce can of sliced mushrooms, drained

Salt and pepper to taste

Method:

Heat large sauté pan and add olive oil.  Sauté onion until golden, about five minutes.  Add turkey and stir until cooked through.  Remove from heat and drain if needed.  Place in slow cooker that has been sprayed with cooking oil.  Mix in remaining ingredients.  Cook on high one hour and then reduce to low for 3 to 4 hours.  Serve over buns, on rice, in tortilla wraps or taco shells.

Serves 6 - 8.

Donna's Vegan Sloppy Joes

Ingredients:

1 cup quinoa, rinsed well in cold water

One and a half cups hot water

Salt and pepper to taste

One sweet onion, chopped and sautéed in olive oil about five minutes

One 14 ounce can of lentils, drained and rinsed

One 15 ounce can of sloppy joe mix

1 cup salsa, mild or medium or a mix of both

One 8 ounce can of sliced mushrooms, drained and rinsed

1 Tablespoon honey

Salt and pepper to taste

Method:

Place rinsed quinoa, water, salt and pepper in sprayed rice cooker and cook until done.  There will be about 4 cups of cooked quinoa.  Place in slow cooker that has been sprayed with cooking oil.  Mix in remaining ingredients.  Cook on high one hour and then reduce to low for 3 to 4 hours.  Serve over buns, on rice, in tortilla wraps or taco shells.

Serves 4 to 6.

 Brenda's Bounty from her Vegetable Garden

Copyright 2014.