You might be vegan if…

I  made the mistake of going grocery shopping and being hungry so when I saw the Brussels sprouts looking good, I ended up grabbing 2 pounds worth of them ! It sort of felt like the one of the first real moments where I thought “Oh boy, I know I’m vegan when I wanna eat and the Brussels sprouts are what I get a hankering for !”

Sloppy Josephs


  • 1 cup vegetable stock (we used Swanson regular vegetable stock)
  • 1 tablespoon hickory liquid smoke
  • 1 cup textured vegetable protein (TVP)*
  • 1 cup tomato sauce (we used Hunt’s)
  • 1/4 cup ketchup
  • 1/4 cup BBQ Sauce (recipe follows)
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon dry mustard
  • 2 tablespoons vegan Worchestershire sauce (we used Annie’s brand)
  • 1 tablespoon white vinegar
  • 1 tablespoon canola oil
  • 1/4 cup diced white or yellow onion (we used a white onion)
  • 1/4 cup chopped green bell pepper
  • 8 whole wheat or spelt hamburger buns, lightly toasted (we used whole wheat hamburger buns)


  1. Take a small saucepan out and pour the stock and liquid smoke in, setting the saucepan over medium-high heat. Once the stock mixture is almost boiling, stir the TVP in, taking the saucepan off the heat and leaving it off to the side for now.
  2. Take a medium-sized saucepan out and add in the following ingredients: tomato sauce, ketchup, BBQ Sauce, brown sugar, dry mustard, Worcestershire sauce, and vinegar. Set the saucepan over medium heat, whisking the ingredients together. Turn the heat down, put a lid on and let the tomato sauce mixture simmer for 15 minutes, stirring the sauce now and then.
  3. Pour the oil into a large skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion and bell pepper in, stirring for 3 minutes. Take the rehydrated TVP and add it to the skillet, continuing to stir for an additional 2 minutes.
  4. Stir the tomato sauce mixture into the skillet, stirring just long enough to combine. Serve the Sloppy Joseph mixture on the toasted buns and serve immediately.

BBQ Sauce


  • 1/4 cup diced white onion
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 1 garlic clove
  • 2 cups ketchup
  • 1/2 cup molasses
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup vegan Worcestershire sauce
  • 1 tablespoon hickory liquid smoke
  • 1/8 teaspoon cayenne pepper (we used 1/4 teaspoon)


  1. Pour the oil into a skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring for 3 minutes or until the onion’s soft. Now toss the garlic in and continue stirring for another minute.
  2. Put all of the ingredients (including the garlic and onion) into a blender and puree until smooth.

*We’d never worked with TVP before but this is what it looks like dry:

DSC_0790 copy

It sort of reminded us of cracker crumbs.

This first picture is what it looked like after it was mixed into the stock mixture:



We weren’t sure how this would turn out but this really did remind us of ground beef-based sloppy joes ! The TVP feels like ground meat when you bite into the sandwich. That BBQ Sauce is outstanding though, it tastes just as good as anything you’d buy from the store and tastes fantastic as part of the sauce for the Sloppy Josephs !

This recipe came “Quick & Easy Vegan Comfort Food”.

We weren’t paid in any form to promote Swanson, Hunt’s, Annie’s or “Quick & Easy Vegan Comfort Food”.

Take care everybody !

Kimchi-Fried Rice


  • 2 cups vegan kimchi* (we used King’s Spicy Kimchi) (one 14-oz. jar has enough kimchi to get you two cups worth)
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Korean gochujang (fermented chili paste) (we used Haechandle Gochujang Hot Pepper Paste)
  • 4 tablespoons coconut cream(we used Thai Kitchen Coconut Cream unsweetened)
  • 4 cups cooked jasmine or short-grain rice (we used brown jasmine rice)
  • 3 scallions (spring onions), finely sliced
  • 1 tablespoon tamari or soy sauce (we used San-J Tamari 50% Less Sodium)
  • 1 tablespoon toasted sesame seeds, to garnish
  • 4 sheets of nori, toasted and crumbled, to garnish


  1. Take a colander and set it over a bowl. Place the kimchi in the colander and press on it to drain as much juice from the kimchi as possible (don’t throw the juice away). Chop the kimchi up and leave it off to the side for now.
  2. Pour the oils into a wok or a skillet (such as a frying pan) (we used a 12-inch cast-iron skillet), setting the heat to medium. Once the oil’s hot, add the kimchi in, stirring constantly for 4 to 5 minutes or until the kimchi is fragrant. Add the gochujang and coconut cream into the skillet, stirring for 1 minute or until they look thoroughly blended. Add the rice, kimchi juice, scallions and tamari into the skillet, stirring to combine. Let the rice mixture cook for another 3 to 4 minutes, stirring occasionally until the rice gets lightly toasted. Place the rice on a serving plate before sprinkling on the sesame seeds and the nori crumbles. Serve right away.

Serves 4.

*When we measured out the 2 cups of kimchi, we noticed that there was some juice left at the bottom of the jar. We chose not to add that to the bowl with the juice produced from pressing the kimchi.


The first time we ever tried a kimchi-fried rice, it turned out really bad (like no flavor and the rice was mushy) but this version is so much better ! There’s a nice level of heat to this that made us want to keep coming back for more. The nori and sesame seeds didn’t really add anything to the dish but at least you get some iodine by having the nori with the fried rice ! Hope y’all will enjoy this as much as we did !

This recipe came from “Vegan The Cookbook”.

We weren’t paid in any form to promote Kings, Haechandle, Thai Kitchen, San-J or “Vegan The Cookbook”.

Take care everybody !