INGREDIENTS
•
Spoon the beef over a roasted Portobello mushroom cap (or roasted eggplant rounds) to make open-faced “sandwiches.”
•
Stuff bell peppers, tomatoes, or other vegetables with the beef mix, and roast until the outer vegetable is soft and tender.
•
Serve a generous helping of beef over some sweet potato fries or butternut squash fries.
•
2 lbs. ground beef;
•
1 medium onion, chopped;
•
1 bell pepper, chopped;
•
1 1/2 cups mushrooms, sliced;
•
1 can tomato sauce;
•
1/4 cup honey; (optional)
•
1/2 cup ketchup;
•
2 tbsp. coconut aminos or homemade Worcestershire sauce;
•
1/2 tbsp. Dijon mustard;
•
1/2 tbsp. prepared mustard
•
1 tbsp. chili powder;
•
1 tbsp. pure apple cider vinegar;
•
2 clove garlic, minced;
•
Sea salt and freshly ground black pepper;