I’m on plant based protein overload today! This clean sloppy joe is amazing!

All I did was chop about 3/4 cup each of red pepper, green pepper and yellow onion and 1 medium carrot, then sautéed this in 2 tablespoons of algae oil. When soft, add in 3/4 cup chopped mushrooms and 1 tablespoon minced garlic. When the mushrooms are soft add in 2 tablespoons of Tamari, 2 teaspoons smoked paprika, 1 teaspoon cumin, and 1 teaspoon mustard powder.

After the mushrooms soak up all this moisture, dump in 3/4 of a cup cooked kidney beans along with 1.5 cup tomato sauce and 2 tablespoons apple cider vinegar. (You can also add 1.5 cups of cooked black lentils here to make it a bit “meatier” but tonight I didn’t need it.) That’s it! Taste and season more if you like. I wrapped my sloppy joe mix in a vegan coconut wrap, you can use what you like! I might suggest Ezekiel English muffins, I planned on this but decided it would be too “heavy.”

While everything was sautéing I prepared my fresh yucca for the first time. Yucca is actually the root of the cassava plant.

I peeled the shiny leathery skin, chopped it into 1″ pieces then boiled for 20 minutes. I was sure to throw in 4 mini hot peppers (from the garden!) and some salt for taste. When soft, drain all the water off and discard the peppers. The yucca will dry up quickly out if the water so you have to act fast. Put the pieces in a bowl and toss with a tablesooon or two of olive oil and whatever spices you like, I just used salt and pepper. Now bake them at 400 degrees for another 15 minutes. 

Lastly, I needed some greens of course, so I made a quick bowl of edamame, tomato and minced jalapeño peppers.