- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 celery stock, diced
- 1 carrot, peeled and diced
- 1 package veggie meat crumbles (veggie version)/ 1 lb of ground turkey(meat-eater version)
- 2 cups of tomato sauce
- 1/2 cup ketchup
- 2 Tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cumin
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- squirt of srichacha sauce
- dash of fresh ground pepper
- gluten-free buns
- In a skillet, heat up the olive oil over medium heat. Add the onions, carrots and celery and saute for about five minutes or until they start to soften.
- Add the rest of the ingredients and bring to a simmer. Cook for 10 to 15 minutes or until it has reached a desired consistency.
- Assemble mixture on buns; serve with oven baked fries (recipe follows).
- 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Romano cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
- Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
- Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.