TVP Sloppy Joes
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green or red bell pepper, diced
- 1- 29 ounce can of tomato sauce
- 3 ounces (about 1/3 cup) water
- 1 tablespoon chili powder
- 1 teaspoon celery salt
- 1 tablespoon low sodium soy sauce
- a few dashes of hot sauce
- 1 tablespoon sugar
- 1.5 cups TVP
- black pepper to taste
Serve on whole wheat hamburger buns. Yields approximately 6 servings.
I've made these sloppy joes many times before, but I tweaked the recipe a bit this time. Rachel and I agree that this new recipe is better than the old one--success!
These TVP Sloppy Joes are a solid dish. They have good, saucy flavor--the TVP takes on the flavor of the seasonings and sauces in the dish when it rehydrates--and the texture is pleasantly substantive. It's not the most impressive or inventive dish in the world, but they taste great as far as sloppy foods go.Accessibility:
This is an incredibly inexpensive recipe. TVP is less expensive than the ground beef used in non-vegan sloppy joes as well as refrigerated soy crumbles that other vegan recipes might call for. Unfortunately, TVP is often only located in health food stores or higher-end grocery stores.Ease of Preparation:
This was a refreshingly quick and easy recipe. It probably took about 30 minutes, start to finish. Plus, there is minimal chopping involved.Non-vegan friendliness:
Simon noted that non-vegan sloppy joes have "a little bit more of a heft to them"--they are heavier and denser. The TVP isn't mushy but it isn't dense. At the same time, the flavor is good and Simon, Rachel, and I all enjoyed eating these Joes for dinner.