Woodstock Organic Tomato Ketchup 50% Less Sugar & Sodium Description
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Non GMO
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USDA Organic
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Simple & Delicious
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50% Less Sugar & Sodium
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Eat Because It's Good
Less is more with new Woodstock Organic Tomato Ketchup with 50% less sugar and 50% less sodium! Have more of America’s favorite condiment with less guilt but still packed with flavor!
Free Of
Gluten, animal products and GMO's.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tablespoon (17 g)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 20 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | 0% |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 150 mg | 7% |
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| Total Carbohydrate | 4 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 4 g | |
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| Includes 3g Added Sugars | | 6% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 85 mg | 2% |
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Other Ingredients: Organic tomato concentrate, organic tapioca syrup, organic vinegar, organic sugar, salt, organic spices, organic onion powder.
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Vegan Sloppy Joes in a Bowl
[vc_row][vc_column][vc_column_text]This smoky vegan sloppy Joes recipe is loaded with plant-based flavor and is perfect for meal-prepping a double batch. Incorporating tender green lentils, this dish can also be made in a slow cooker on high for 4-6 hours for a deeper flavor profile. Mix it up, scoop it into bowls and serve stacked with roasted vegetables and bright, tangy options such as pickled red onions and dill pickle slices. Of course, it can also be served on traditional toasted buns with a bright slaw. The fun customizations are endless and always thoroughly satisfying.
Vegan Sloppy Joes in a Bowl
- 1 cup dried green lentils (about 2-1/2 cups cooked)
- 2 cups vegetable stock (or water (plus extra as needed))
- 2 large sweet potatoes (1-inch cubes)
- 4 cups cauliflower florets
- 1/2 large yellow onion (diced)
- 1/4 cup ketchup
- 2 Tbsp. tomato paste
- 1 Tbsp. vegan Worcestershire sauce
- 1 Tbsp. white vinegar (or apple cider vinegar)
- 1 Tbsp. maple syrup (or agave syrup)
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 2 cloves garlic (minced)
- Oil (as needed)
- Salt (to taste)
- Pepper (to taste)
Optional
- Pickled red onions
- Dill pickles
- Scallions
- Avocado
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment paper and add cubed sweet potatoes and cauliflower florets. Toss with oil, salt and pepper to taste and bake 30 minutes.
- To prepare lentils, in medium-sized pot with lid, add 2 cups of water or veggie stock and bring to boil. Add lentils and cook until tender, about 15 minutes. Drain and set aside.
- In large sauté pan, heat oil. Add onion and sauté 5-8 minutes, until translucent. Stir in tomato paste, chili powder, smoked paprika and minced garlic. Add in water or vegetable stock as needed to dissolve tomato paste, about 1/4 cup.
- Add cooked lentils, ketchup, Worcestershire sauce, maple syrup and vinegar and mix until thoroughly combined. Continue to simmer over medium-low heat for 10-15 minutes. Taste and adjust seasonings, as desired.
- To assemble, in bowls, add about 1/2 cup lentils per serving along with roasted sweet potatoes and cauliflower. If desired, top with pickled red onions, jalapeños, avocado slices and/or dill pickle slices.
Note: Can also be served on toasted burger buns with slaw.
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