Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.

For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!

I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!

Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.

Print Recipe

Secret Veggie Sloppy Joes

Cook Time

45 minutes

Servings

Ingredients

• 1 lb Ground Beef
• 1 Large onion diced small
• 10 Mini sweet peppers diced small (about 2 cups) sub orange/red bell peppers
• 2 Jalapeños optional - deseeded and diced
• 4 tbsp Ghee or Grass-fed butter
• 1 yellow squash or zucchini pureed
• 3 Large carrots finely shredded or pureed (about 1 1/2 cups)
• 1 15 oz Can of tomato sauce
• 1/3 cup Worcestershire sauce sub coconut aminos for whole30
• 1/3 cup Ketchup
• 1/4 cup + 1 Tbsp Coconut sugar sub honey
• 2 tbsp Balsamic vinegar
• 1 tbsp Yellow mustard
• 1 tbsp Dried minced onion
• 2 tsp Pink salt
• 2 tsp Garlic powder
• 1 tsp Dried Thyme Leaves
• 1 tsp Black pepper

Cook Time 45 minutes Servings Ingredients 1 lb Ground Beef 1 Large onion diced small 10 Mini sweet peppers diced small (about 2 cups) sub orange/red bell peppers 2 Jalapeños optional - deseeded and diced 4 tbsp Ghee or Grass-fed butter 1 yellow squash or zucchini pureed 3 Large carrots finely shredded or pureed (about 1 1/2 cups) 1 15 oz Can of tomato sauce 1/3 cup Worcestershire sauce sub coconut aminos for whole30 1/3 cup Ketchup 1/4 cup + 1 Tbsp Coconut sugar sub honey 2 tbsp Balsamic vinegar 1 tbsp Yellow mustard 1 tbsp Dried minced onion 2 tsp Pink salt 2 tsp Garlic powder 1 tsp Dried Thyme Leaves 1 tsp Black pepper

Instructions

1. In a large soup pot over medium heat, sauté onions, carrots, peppers, and squash in butter for 8-10 minutes.
2. Add in ground beef and break it up.
3. Cook the beef until it is almost completely browned, about 5-8 minutes.
4. Add all of the remaining ingredients and stir to combine.
5. Cover, reduce heat to low, and cook for AT LEAST 10-15 minutes - but 30 minutes is preferred. The longer it simmers the tastier it gets!
6. Top with mustard, onions, or cheese. Serve on buns, with chips, or in a wrap - or just eat it plain! 🙂