Sloppy Joes 2 (Vegan)
Submitted by sharmiemma
Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minAll the messy, saucy joy of a classic sloppy joe without a scrap of meat in sight.
Textured vegetable protein soaks up every bit of the thick tomato sauce spiked with oregano, cayenne, and a splash of vegetarian worcestershire.
The result? A filling that’s so savory and satisfying, even the skeptics at the table will reach for seconds.
Pile it high on toasted rolls with a mound of shredded lettuce for crunch, and you’ve got a 30-minute vegan dinner that feeds a crowd of eight.
Kitchen Tips
- Rehydrate the TVP in hot water for at least 10 minutes before cooking. Well-hydrated TVP has a chewier, more meat-like texture.
- The sauce should be thick and spreadable, not soupy. If it looks too loose, let it simmer uncovered for a few extra minutes.
- For a fully vegan version, swap the honey for maple syrup or agave and double-check your worcestershire sauce label.
Ingredients
Directions
Sauté garlic, onion, pepper and TVP.
In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce and honey is using.
Stir into skillet.
Bring to a boil and add salt if desired.
The sauce should be thick but spreadable.
If desired, toast rolls.
Spoon the sauce over the bottom half of the roll, pile on the lettuce and top with remaining roll half.
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