Recipes on October 13, 2012 by

Healthy Jasmine: Sloppy Bob’s

This recipe comes from Jasmine Jafferali, MPH, of Healthy Jasmine and is a vegetarian version of the American classic “Sloppy Joe’s.” Of herself, Jasmine writes, “I am a Lifestyle and Wellness Consultant specializing in gluten free/allergy free living as well as family and women’s health and fitness. My passion for health and well being stems from my own childhood.  While my love of cooking and baking from scratch came from my mom’s kitchen, I grew up drinking pop and hating veggies.  As a result, I was overweight and led an inactive lifestyle. It was my personal mission until I got involved in high school sports.  It is in my heart to raise my children to be healthy and happy. I want to help you do the same and to empower you to make realistic and healthy choices for you and your families.  You can find me at”  

Sloppy Bob’s

For Blender

  • 1/4 cup of Tomato Paste
  • 1/3 cup of Tomato Sauce
  • 2 Tbsp of Yellow Mustard
  • 1 cup of pureed Sweet Potato (or Acorn Squash, I tried it both ways)
  • 2 Tbsp of Apple Cider Vinegar
  • 1 Tbsp of Agave
  • 2 Tbsp of Date Sugar
  • 1 tsp of Paprika
  • 1/2 tsp of Chili Powder
  • 1 Tbsp Bragg’s Liquid Amino Acids
  • 1 tsp Oregano
  • 1/4 tsp of Crushed Red Pepper

Other Ingredients

  • 2 cups of the 13 Bean Soup Mix soaked overnight and cooked over the stove the next day
  • 1 cup of cooked Amaranth
  • 1/2 cup chopped Onion
  • 1 Roasted Red Pepper from the jar

Mix the above ingredients in a blender.  Saute 1/2 cup of chopped onion and 1 roasted red pepper until onions are soft.  Add the tomato mixture and 1 cup of cooked amaranth stir together and slowly add the beans.  Continue to stir until warm and serve over your favorite buns. Enjoy!


Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now