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Meatless Monday - Remake of Sloppy Joe's

Vegetarian Sloppy Joe’s This week’s recipe was shared by my sweet baby brother as he has become known. He has embraced my new lifestyle and is working with his wife to create a healthier lifestyle and better eating habits....

Vegetarian Sloppy Joe’s
Vegetarian Sloppy Joe’s

This week’s recipe was shared by my sweet baby brother as he has become known. He has embraced my new lifestyle and is working with his wife to create a healthier lifestyle and better eating habits. He and one of his co-workers were charged with the Pot-Luck for their office earlier this month and he took on the challenge to create a meatless alternative for his teammates. His partner had BBQ Ribs and Pork Butt on his list. Tony created these Sloppy Joe’s and called me with great excitement as it tasted just like he remembered the dish sans the meat!   He was taste-testing this creation on potato chips and did not know if the gluten?free/vegan hamburger rolls would be the best vehicle to serve this treat. I offered lettuce wraps and he was all about that alternative. His team was also pleased that he took the time to create a treat with them in mind with two alternatives on how to serve the Sloppy Joe’s.

His team is still talking about this meal and he has noted that he raised the bar from the usual Veggie Subs or Pizza and boring Salads that the team is offered. I bet my Black Bean Soup makes a star appearance as the weather cools.

Lentils as the Main Star
Lentils as the Main Star

Vegetarian Sloppy Joe’s

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion (or 1/2 of a large), diced
  • 2 - 4 cloves garlic, minced
  • 1 green bell pepper, diced ( I opt for any pepper but green, a red, yellow or orange would be my choices)
  • 2 cups textured vegetable protein TVP – (cooked green lentils or chopped up cooked portobello mushrooms would also be great here)
  • 28?ounce can of organic crushed tomatoes ( I would opt for my GO TO alternative in Fire Roasted Tomatoes by Hunts)
  • 1/4 cup organic tomato paste
  • 2 teaspoons Worcestershire sauce (make sure it is gluten?free and vegan)
  • 1?2 teaspoons sriracha sauce (optional)
  • 1 teaspoon liquid smoke ( I cannot eat this, so I omitted and the spice)
  • 1 tablespoon stoneground or wholegrain mustard
  • 1 tablespoon maple sugar (brown sugar or any other sugar of your choice)
  • 3/4 – 1 cup water (you may need a little more if it is too thick)
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in large sauté pan over a medium heat.
  2. Add diced onion, green bell pepper and garlic, sauté for 5 to 8 minutes.
  3. Add the TVP or lentils, crushed tomatoes, tomato paste, Worcestershire sauce, sriracha sauce, liquid smoke, mustard, maple sugar, 3/4 cup of water, salt and pepper to the sauté pan.
  4. Lower the heat, cover and simmer for 40 – 45 minutes. Stirring often.
  5. You may find you want to add more water if it seems too thick.
  6. Serve on gluten?free/vegan hamburger rolls or as lettuce wraps using butter lettuce or romaine leaves.
  7. Tony made this the day before and re-warmed in a Crock Pot.

Serving Suggestion - Lettuce Wrap

Lettuce Wrap
Lettuce Wrap