RECIPE
INSPIRATION
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
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
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.
