Recipes|Featured Main
Vegetarian Sloppy Joes
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:4 servings
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cups Textured Vegetable Protein (TVP) granules
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
- 2 cups hot water
- 8 ounces tomato paste
- 1 tablespoon yellow mustard
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ cup ketchup
- Pinch cayenne pepper
- 1 tablespoon brown sugar
- Salt to taste
- 4 large rolls, split
- 25.56g olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 green bell pepper, diced
- 473.18ml Textured Vegetable Protein (TVP) granules
- 12.78g soy sauce
- 1.07g black pepper
- 473.18ml hot water
- 226.8g tomato paste
- 12.78g yellow mustard
- 4.26g oregano
- 4.26g chili powder
- 118.29ml ketchup
- Pinch cayenne pepper
- 12.78g brown sugar
- Salt to taste
- 4 large rolls, split
A plant-based twist on a nostalgic favorite – rich, sweet and tangy, this recipe has it all. And don’t forget the extra napkins!
Preparation
STEP 1
In a large, deep skillet, sauté garlic, onion, green pepper and TVP in oil over medium-high heat. Add soy sauce and pepper. Sauté until vegetables are limp and TVP has browned slightly.
STEP 2
In a bowl, mix water, tomato paste, mustard, oregano, chili powder, ketchup, cayenne and sugar. Mix well to combine.
STEP 3
Stir mixture into skillet. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Adjust seasoning to taste. Sauce should be thick; add a little more water if desired.
STEP 4
Toast rolls if desired, and spoon mixture on bottom half of roll, top with remaining half and serve.