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SLOPPY JOE

Sweet and smoky, familiar yet a twist on the classic your customers will love. Sloppy Joe works perfectly as a plant-based alternative to the original. Made with plant-based proteins, complimented by a savory tomato sauce with an essence of smoke flavor.

 

Preparation is as easy as heating and adding to a bun or include in any recipes calling for ground beef.

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Plant-based

Fully cooked & seasoned

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Non-GMO

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Easy open pouch

Shelf-stable

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Versatile & Convenient

RECIPE

INSPIRATION

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SHEPHERD'S PIE

 

An Irish classic, now with a plant-based flare! 

 

SERVINGS: Makes 4 individual shepherd’s pies or in a baking dish, 1 large pie that serves 6-8.

 

INGREDIENTS:

1 43 oz pouch Loma Linda Sloppy Joe

12 oz. frozen mixed vegetables

6 cups mashed potatoes, prepared

Plant-based butter, melted

Parsley for garnishing

 

DIRECTIONS: 

 

In a single serve cast iron skillet or baking dish, layer the pie with 10oz sloppy joe on the bottom, 3oz. frozen mixed vegetables, and top with 1.5 cups of mashed potatoes.  Brush the top with butter.  Bake at 400 for 35 minutes or until the potatoes are golden brown and the vegetables are cooked through.  Garnish with parsley.

RECIPE

INSPIRATION

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STUFFED PEPPER

A satisfying plant-based appetizer, side dish or healthy lunch, served along or over a bed of rice or quinoa. 

 

SERVINGS: Makes 20 stuffed pepper halves, 10 servings.

 

INGREDIENTS:

43oz  pouch Loma Linda Sloppy Joe

10 bell peppers, any color

10 oz plant-based shredded cheese

2 jalapenos, sliced thin

5 cups cooked rice or quinoa

 

DIRECTIONS:

Halve bell pepper, remove ribs and seeds.  Fill each half with ¼ cup cooked rice or quinoa and 2 oz. Sloppy Joe.  Top with a sprinkle of plant-based cheese, and a couple thin slices of jalapeno.  Bake at 350 until cheese is melted and peppers are soft. Serve alone or alongside rice or quinoa. 

RECIPE

INSPIRATION

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PORTABELLA MUSHROOM

 

Impress your guests with this surprisingly simple plant-based dish, served as an appetizer or main dish, it’s sure to excite taste buds! 

 

SERVINGS: Makes 14 mushrooms, 7 servings.

 

INGREDIENTS:

43oz  pouch Loma Linda Sloppy Joe

14 portabella mushrooms

⅓ cup olive oil

Salt and pepper

2 cups frozen chopped spinach

14 oz canned diced tomatoes

1 teaspoon garlic powder

½ cup fresh parsley, chopped

8 oz. plant-based mozzarella

DIRECTIONS:

 

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Wash and remove stems and gills from the mushrooms.  Brush each side of the mushroom with olive oil and sprinkle with salt and pepper.  Bake mushrooms for 8 minutes.

 

In a skillet, over medium heat, pour the contents of the Sloppy Joe pouch into the skillet.  Add the spinach, tomatoes, and garlic powder.  Heat until warmed through.

 

Top the prebaked mushrooms with the sloppy joe mixture.  Sprinkle with fresh parsley and cheese.  Bake for an additional 5 minutes or until cheese is melted.  Serve while still warm.