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