sloppy joe

Loma Linda Sloppy Joe Pockets

A neat and tidy way to eat Loma Linda Sloppy Joe!  These puff pastry triangles are stuffed with plant-based protein and sure to be a hit at your next gathering!
SERVINGS: Makes about 30 triangles.
INGREDIENTS:
2 pouches Loma Linda Sloppy Joe
1 package frozen puff pastry sheets, thawed
¾ cup plant-based butter, melted
DIRECTIONS:
Preheat oven to 350.  Line a baking sheet with parchment paper.
Unroll thawed phyllo dough and keep it covered with a moist towel, so it doesn’t dry out while you’re working with it.
Brush melted butter on one sheet of dough.  Add another sheet on top and brush that with butter as well. With the dough long-wise in front of you, cut the dough from top to bottom in 3 strips.
Add 1 tablespoon of filling towards the bottom of the dough strip.  Take one of the bottom corners and fold it, forming a triangle.  As you would fold a flag, continue folding the …

Loma Linda Sloppy Joe Stuffed Portabella Mushrooms

Impress your guests with this surprisingly simple plant-based dish, served as an appetizer or main dish, it’s sure to excite taste buds!
Serves 4-6
Ingredients:
2 pouches Loma Linda Sloppy Joe
6 portabella mushrooms
3 tablespoons olive oil
Salt and pepper
1 cup frozen chopped spinach
½ cup canned diced tomatoes
½ teaspoon garlic powder
¼ cup fresh parsley, chopped
4 oz. plant-based mozzarella
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Wash and remove stems and gills from the mushrooms.  Brush each side of the mushroom with olive oil and sprinkle with salt and pepper.  Bake mushrooms for 8 minutes.
Meanwhile, heat a non-stick skillet over medium heat.  Pour the contents of 2 Sloppy Joe pouches into the skillet.  Add the spinach, tomatoes, and garlic powder.  Heat until warmed through.
Top the pre-baked mushrooms with the sloppy joe mixture.  Sprinkle with fresh parsley and cheese.  Bake for an additional 5 minutes until cheese is melted.  Serve while still …