Simple Truth Organic White Wine Vinegar Description
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Organically Grown
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Premium
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6% Acidity
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USDA Organic
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Non-GMO
The Power of Sour! Our Premium Simple Truth Organic™ White Wine Vinegar is perfect for adding extra pep to your pantry. Try it in chicken or fish dishes!
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 23
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic white wine vinegar (contains sulfites), diluted with water. to 6% acidity.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Sloppy Joes in a Bowl
[vc_row][vc_column][vc_column_text]This smoky vegan sloppy Joes recipe is loaded with plant-based flavor and is perfect for meal-prepping a double batch. Incorporating tender green lentils, this dish can also be made in a slow cooker on high for 4-6 hours for a deeper flavor profile. Mix it up, scoop it into bowls and serve stacked with roasted vegetables and bright, tangy options such as pickled red onions and dill pickle slices. Of course, it can also be served on traditional toasted buns with a bright slaw. The fun customizations are endless and always thoroughly satisfying.
Vegan Sloppy Joes in a Bowl
- 1 cup dried green lentils (about 2-1/2 cups cooked)
- 2 cups vegetable stock (or water (plus extra as needed))
- 2 large sweet potatoes (1-inch cubes)
- 4 cups cauliflower florets
- 1/2 large yellow onion (diced)
- 1/4 cup ketchup
- 2 Tbsp. tomato paste
- 1 Tbsp. vegan Worcestershire sauce
- 1 Tbsp. white vinegar (or apple cider vinegar)
- 1 Tbsp. maple syrup (or agave syrup)
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 2 cloves garlic (minced)
- Oil (as needed)
- Salt (to taste)
- Pepper (to taste)
Optional
- Pickled red onions
- Dill pickles
- Scallions
- Avocado
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper and add cubed sweet potatoes and cauliflower florets. Toss with oil, salt and pepper to taste and bake 30 minutes.
- To prepare lentils, in medium-sized pot with lid, add 2 cups of water or veggie stock and bring to boil. Add lentils and cook until tender, about 15 minutes. Drain and set aside.
- In large sauté pan, heat oil. Add onion and sauté 5-8 minutes, until translucent. Stir in tomato paste, chili powder, smoked paprika and minced garlic. Add in water or vegetable stock as needed to dissolve tomato paste, about 1/4 cup.
- Add cooked lentils, ketchup, Worcestershire sauce, maple syrup and vinegar and mix until thoroughly combined. Continue to simmer over medium-low heat for 10-15 minutes. Taste and adjust seasonings, as desired.
- To assemble, in bowls, add about 1/2 cup lentils per serving along with roasted sweet potatoes and cauliflower. If desired, top with pickled red onions, jalapeños, avocado slices and/or dill pickle slices.
Note: Can also be served on toasted burger buns with slaw.
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