Vegan Sloppy Joes
Servings: 4 Servings
Print Recipe
Ingredients
- 1 cup lentils
- 1 cup tvp
- 1/4 cup vegan Worcestershire sauce
- 1/8 cup ketchup
- 1 cup water
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 green pepper chopped
- 1/2 small onion chopped
- 3 cloves garlic
- 1 cup crushed tomatoes
- 1/2 cup water
- 1/4 cup ketchup
- 2 tablespoons vegan Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon cumin
- 1/4-1/2 teaspoon chili powder
- 1/2 teaspoon stevia seasoning
- 1/2 teaspoon barley malt or molasses
- 4 large biscuits or hamburger buns
Instructions
- Place together TVP, Worcestershire sauce, ketchup, water, onion powder and garlic powder in a shallow dish. Stir and make sure the TVP is well covered. Cover dish and let marinade for at least one hour and preferably overnight.
- Cook lentils and drain well. Set aside.
- Roughly chop the onion, garlic and green pepper. Place them in a food processor and process until all are finely chopped.
- Heat a pot over medium heat. Once hot, add oil.
- Add the onion, garlic, and green pepper. Saute, stirring until onions are translucent, about 2 minutes.
- Add the lentils and tvp to the skillet to the skillet as well, and stir to combine.
- Add the tomato sauce, ketchup, worcestershire sauce, water and spices to the pot. Stir well to combine.
- Continue cooking sauce covered over low heat until thickened, stirring occasionally - about 10-20 minutes.
- Serve the mixture on toasted buns or biscuits. Serve hot.
Notes
Worcestershire sauce can be replaced with an equal amount of low sodium soy sauce or soy seasoning.