08 Dec Vegan “Messy Moms” (aka: Sloppy Joes)
(This recipe was adapted from HellYeahItsVegan website.) Makes enough filling for 4
sandwiches.
***This recipe calls for Textured Vegetable Protein (We use LightLife organic tempeh-basically
it’s soy beans pressed into a rectangular ‘block’. Check package thoroughly for NON-GMO and
gluten-free label. (You may choose to use Boca crumbles or another vegetarian-based crumble
product, but always check the ingredients! They are often loaded with MSG, gluten, and other
additives/preservatives.
***I ALWAYS double this recipe! It’s that good. (Any leftovers go in the refrigerator to be used in
another recipe; like topping a salad, or mixing in with gluten-free pasta.)
sandwiches.
***This recipe calls for Textured Vegetable Protein (We use LightLife organic tempeh-basically
it’s soy beans pressed into a rectangular ‘block’. Check package thoroughly for NON-GMO and
gluten-free label. (You may choose to use Boca crumbles or another vegetarian-based crumble
product, but always check the ingredients! They are often loaded with MSG, gluten, and other
additives/preservatives.
***I ALWAYS double this recipe! It’s that good. (Any leftovers go in the refrigerator to be used in
another recipe; like topping a salad, or mixing in with gluten-free pasta.)
Ingredients:
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1 &1/4 cup TVP (or 1 package of organic tempeh=8 oz.)
- 1 & 1/2 cup water
- 3/4 cup ketchup (We use Annie’s organic ketchup)
- 1 Tbsp (gluten-free) soy sauce (We use SanJ reduced sodium gluten-free soy sauce)
- salt & pepper to taste
- soft sandwich buns (We use Udis gluten free ‘whole grain’ hamburger buns)
Instructions:
- In a medium saucepan, sauté pepper & onion in oil until it is translucent.
- Stir in the chili powder, garlic, and mustard.
- Add water, ketchup, soy sauce, and stir thoroughly. Bring to a boil.
- Slice the tempeh block into thin strips (this will help it break apart later) and place it in the
sauce. - Reduce heat, cover the sauce pan with lid, and simmer for 20 minutes.
- Remove the lid, (break apart the tempeh into tiny pieces) and simmer for 5 more minutes,
stirring frequently so most of the liquid is evaporated or absorbed. - Season with pepper & salt (optional)
- Serve hot on toasted sandwich buns with sliced raw onions, pickles (or banana peppers)
and leaves of kale.
***To make these more appealing to kids, we top the ‘messy moms’ ! ! !
mixture with vegan cheese slices (Daiya cheddar or provolone slices) before placing the
top bun on.
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