Sloppy Joes

14 12 2011

I’m always searching for the best vegetarian takes on comfort food. Veggie pot pies, mac n’ cheese, burgers. That is my ZONE. Yeah!

I’ve tried out a couple of sloppy joe recipes and none of them seem to really do the trick. This one though, after some slight adjustments from the original recipe, is getting pretty darn close; deep, rich flavors from the addition of brown sugar and Worcestershire sauce, mixed with a hot pop from mustard and hot sauce.

The only thing I haven’t completely perfected yet is the texture. I’ve used tempeh in the past, but that ends up being too clumpy. The TVP is a lot better, but I think I’m looking for something a bit softer and creamier. Perhaps lentils, or some sort of bean. Anyone have a suggestion?

While I search for the perfect vegan sloppy joe, this recipe works just perfectly.

Sloppy Joes
Adapted from Hot Damn and Hell Yeah: Recipes for Hungry Banditos

1 cup TVP granules
2 tbs. vegetable oil
1 onion, diced
1 tb. garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup mushrooms, sliced
1 can diced tomatoes with juice
1/2 cup ketchup
1 tb. yellow mustard
2 tbs. worcestershire sauce
1 tb. tomato paste
3 tbs. brown sugar
1/2 tsp. salt
Freshly ground black pepper
Few splashes of hot sauce (optional)
Hamburger buns, toasted

Combine the TVP granules with 1 cup hot water in a bowl and set aside to soak.

Heat oil in a skillet over medium heat and saute the onion, bell peppers and garlic for about 5 minutes.

Add mushrooms and cook for another few minutes before adding all of the remaining ingredients, including the TVP. Stir well and reduce heat, simmering for 10-20 minutes until it reduces and thickens a bit. Serve hot on toasted buns.