Realfit Recipe of the Week

BBQ Sloppy Jackets 

(Bosh Healthy Vegan, Henry Firth & Ian Theasby foreword by Dr Rupy Aujla)

 

Serves 2

668 Kcal, low fat, low sugar, full of fibre, protein packed

 

Ingredients

  • 2 medium sweet potatoes (300g each)
  • Salt and pepper
  • 1 x 40g bag of vegetable crisps, to serve
  • 100g mixed leaf salad, to serve

 

For the filling 

  • 150g mushrooms
  • 1 red onion
  • 2 garlic cloves
  • 1 celery stick
  • 1 large carrot
  • 1 tbsp olive oil, plus extra for sweet potatoes
  • 150g vegan mince
  • 1 tsp mustard (e.g American mustard)
  • ¼ tsp hot sauce (e.g Tabasco)
  • 40g BBQ sauce (low sugar shop-bought)
  • 1 lime
  • 5g fresh parsley

 

Method

 

Preheat oven to 200*c

 

First, cook the sweet potatoes. Put the sweet potatoes on the baking tray and peirce them a few times with a fork. Rub the potatoes with a splash of olive oil and scatter with a pinch of salt. Put the tray in the oven and bake the potatoes for 45-50 minutes, until the skin has started to crisp up and the flesh is tender.

 

While the sweet potatoes are cooking, make the sloppy joe filling. Put the mushrooms in the food processor and blitz to mince. Peel the red onion, garlic, as well as trim and thinly slice the celery. Peel and grate the carrot.

 

Heat the olive oil in the large saucepan over a medium heat. Add the onion with a pinch of salt and coot, stirring, for 3-4 minutes. Add the garlic and stir for 1 minute. Add the celery and carrot and cook for 2-3 minutes. Add the mushroom mince and vegan mince and cook for 8-10 minutes, stirring frequently, until the onion is soft and translucent and the mushroom and vegan mince have softened and browned slightly. Add the mustard and hot sauce and stir for 1 minute. Add the BBQ sauce and cook for a further 4-5 minutes, then remove the heat.

 

Take the tray out of the oven. Leave the sweet potatoes to cool for 5 minutes. Carefully slice open the sweet potatoes and gently fluff the flesh with a fork. Spoon half the filling into each of the potatoes. Halve the lime and squeeze one halve over each potato. Taste  and season to perfection with salt and pepper, and garnish with parsley leaves. Serve immediately, with vegetable crisps and a small side of salad.