Vegan Sloppy Joes!



So I have to say, this is the first adventure in vegan cooking for me but if the rest of the food comes out like this, then I will eat all of the vegetables! This is so so so delicious and even better, it was inexpensive and easy to make!  Below is an adaptation from the “Thug Kitchen” series to add some essential oils.  I am really enjoying this book, and I am entertained while cooking because they have umm, lets call it colorful language sprinkled throughout their cookbook.




  • 2 teaspoons olive oil
  • ½ yellow onion, chopped (about 1 cup)
  • 1 red or green bell pepper, chopped (about 1 cup)
  • 1 carrot, chopped (about ½ cup)
  • 1 cup choped pumpkin
  • 1 cup finely chopped button or cremini mushrooms
  • 2 cloves garlic, minced 1 to 2 jalapeños,* seeded and minced
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder
  • 1 ½ cups cooked kidney beans
  • 1 ½ cups cooked lentils (about ¾ cup dried)
  • 1 ½ cups tomato sauce
  • 1 tablespoon apple cider vinegar or lemon juice
  • 4 or 6 whole wheat hamburger buns, split and toasted
  • 2 drops cumin essential oil
  • 1 drops cardamom essential oil


1 In a large skillet or wok, warm the oil over medium-high heat. Add the pumpkin, onion, bell pepper, and carrot and cook until they start to soften and the onion looks kinda translucent, about 4 minutes. Add the mushrooms and cook until the mushrooms start to soften up too, about 2 minutes longer.

2 Add the garlic, jalapeños, soy sauce or tamari, smoked paprika, cumin, and mustard powder and sauté until the mushrooms have released some of their liquid and everything is smelling awesome, about 2 minutes.

3 Dump in the whole beans, lentils, tomato sauce, vinegar and bring that up to a simmer. Once everything is all warmed up, turn off the heat and taste that deliciousness. Add in the essential oils and stir.  Let the essential oils blend in with the food for about 20 minutes before eating to let the flavors take hold.

4 To serve, pile high on toasted burger buns


Dill & Basil Essential oil Veggie Dip of Amazingness

EO Veggie dip

If you are new to cooking with oils try to get the smaller number of drops in as the oils have different viscosities so more can come out of the bottle than you intend.  The larger number of drops are the max that it would be appetizing at.  If you accidentally put more drops in, you can compensate by adding more greek yogurt & sour cream and inviting friends over to eat it all!! If you have extra or make a large batch, the extra should stay good for about a week in an airtight container. Enjoy!!

8oz Sour Cream

8oz Greek Yogurt (you can do all greek yogurt if you want)

1tsp Celery Salt

1 Onion diced

1-2 drops Basil

3-5 drops Dill

2-4 drops Lemon

1-3 drops Black pepper


Other than dicing the onion its super simple, toss into a bowl and mix it up! Make sure to mix the oils thoroughly.



Add celery flakes, oregano, or parsley flakes for coloring.