Welcome to another day of VeganMoFo, the month of vegan food. VeganMoFo is an annual event where bloggers from all over the planet dedicate their posts to vegan food for the entire month. This year, The “V” Word is celebrating VeganMoFo by blogging about vegan products I love. These are products that everyone should know about, buy, taste and spread the word about. And if any of those products inspired recipes, I will share that too!
The vegan product I want to rave about today is neat. No, not neat as in “neat-o,” although it is that too. neat as in that’s the product brand name – neat.
So just what is neat? neat is a “healthy replacement for meat.” It is made from nuts and other wholesome, healthy ingredients and once you prepare it, it can substitute for meat in just about any recipe. The main ingredients in neat are pecans, chickpeas, gluten-free whole grain oats, gluten-free whole grain organic cornmeal and spices.
neat is 100% vegan, soy-free and gluten-free. It comes in 4 varieties: original mix, Italian mix, Mexican mix and breakfast mix. neat is simple to prepare – just pour the mix in a bowl, add egg replacer to equal 2 eggs, and water. Mix it up and cook it as you would ground beef. Then use it in your favorite recipes.
neat is really delicious. Once you cook it and season it, it tastes very meaty and satisfying. I decided to use the Mexican mix to make a new recipe – my Sloppy Joses. Sloppy Joses are like Sloppy Joes but with Mexican flavors.
I just prepared 2 packages worth of neat. Since I didn’t have 2 Mexican flavors, I used one Mexican mix and one original mix. I browned the neat in a pan, then added onions, bell peppers, jalapenos, scallions, garlic and green olives. A bit of tomato paste, vegan Worcestershire sauce and spices and the whole kitchen was smelling soooo good! The Sloppy Joses get sloppy with tomato sauce and then onto the bread.
We topped ours with just simple slices of fresh avocado and lime but vegan sour cream or vegan cheese would be great too. They were amazing and even better the next day. Without neat, this is a dish I would have made with lentils and it can certainly be made with a combo of lentils and one package of neat.
If you’re lucky, neat may be at a store near you. Check their store locator on their web site. If not, neat is sold online. Either way, make sure you get to try neat and maybe make some of my Sloppy Joses.
Be sure to visit The “V” Word every day this month for VeganMoFo as I share more vegan products (and recipes) I love. Enjoy!
Vegan Sloppy Joses
GF
2 Tbs. ground flaxseed + 1/3 cup warm water
2 packages neat Mexican mix
1 Tbs. vegetable oil
½ large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
3 scallions, chopped
1 jalapeno, seeded and minced
10 green olives, sliced
2 Tbs. tomato paste
2 Tbs. vegan, gluten-free Worcestershire sauce
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chile powder
1 tsp. paprika
1 tsp. kosher salt
½ tsp. black pepper
1-15 oz. can diced tomatoes
½ cup water
2 Tbs. fresh chopped cilantro
4 gluten-free rolls
Avocado, vegan cheddar cheese, vegan sour cream, fresh lime for garnish
In a small bowl, mix the flaxseed and the water. Let stand for 10 minutes until it thickens into a gel. This is your egg replacement. In a bowl, empty the packets of neat. Add the flaxseed/water mixture and 2 Tbs. water. Mix it all together.
In a large saucepan with a lid, heat the oil over medium-high heat. Add the neat mix to the pan and saute until browned and starting to crisp. (Note: if you are using lentils, prepare them, mash them and add them to the pan with the neat.)
Add the onions, peppers, garlic, scallions, jalapeno and olives to the pan. Mix the neat into the veggies. Add the tomato paste and toss to coat everything in it. Let the paste cook for a minute or two until it is fragrant. Mix in the Worcestershire sauce and the spices. Cook the mixture for a few minutes, stirring often.
Add the diced tomatoes to the neat mixture along with a half-cup of water. Stir the mixture. You want it to be saucy but not too loose. Cover the pan and let cook for at least 10 minutes so the flavors marry and intensify. Check to make sure the neat is not too dry; if the pan seems dry, add a bit more water. The “meaty” mixture should be thick and saucy. Mix in the cilantro and taste for any seasoning adjustments.
Ladle the Sloppy Jose mixture onto rolls. Top with vegan cheddar cheese, sour cream, avocado slices or whatever garnishes you like. Squeeze some fresh lime juice on top.
The “V” Word: Say it. Eat it. Live it.
- 2 Tbs. ground flaxseed + ⅓ cup warm water
- 2 packages neat Mexican mix
- 1 Tbs. vegetable oil
- ½ large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 scallions, chopped
- 1 jalapeno, seeded and minced
- 10 green olives, sliced
- 2 Tbs. tomato paste
- 2 Tbs. vegan, gluten-free Worcestershire sauce
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. chile powder
- 1 tsp. paprika
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1-15 oz. can diced tomatoes
- ½ cup water
- 2 Tbs. fresh chopped cilantro
- 4 gluten-free rolls
- Avocado, vegan cheddar cheese, vegan sour cream, fresh lime for garnish
- In a small bowl, mix the flaxseed and the water. Let stand for 10 minutes until it thickens into a gel. This is your egg replacement. In a bowl, empty the packets of neat. Add the flaxseed/water mixture and 2 Tbs. water. Mix it all together.
- In a large saucepan with a lid, heat the oil over medium-high heat. Add the neat mix to the pan and saute until browned and starting to crisp. (Note: if you are using lentils, prepare them, mash them and add them to the pan with the neat.)
- Add the onions, peppers, garlic, scallions, jalapeno and olives to the pan. Mix the neat into the veggies. Add the tomato paste and toss to coat everything in it. Let the paste cook for a minute or two until it is fragrant. Mix in the Worcestershire sauce and the spices. Cook the mixture for a few minutes, stirring often.
- Add the diced tomatoes to the neat mixture along with a half-cup of water. Stir the mixture. You want it to be saucy but not too loose. Cover the pan and let cook for at least 10 minutes so the flavors marry and intensify. Check to make sure the neat is not too dry; if the pan seems dry, add a bit more water. The "meaty" mixture should be thick and saucy. Mix in the cilantro and taste for any seasoning adjustments.
- Ladle the Sloppy Jose mixture onto rolls. Top with vegan cheddar cheese, sour cream, avocado slices or whatever garnishes you like. Squeeze some fresh lime juice on top.
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