Vegan Sloppy Joes

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I made like a meaty sauce the other day, and my partner was like, “this is a lot like Sloppy Joes”. I was thinking, what the heck is that? As I’ve NEVER heard of it before, so I went to do some search and found that it’s this hamburger with a meaty thing, that falls all over!

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OMG what a great idea. It’s like the easy version of a hamburger pattie, and you don’t have to shape it into this round bun. OMG I really wanted to make it, but sadly I have never had a real Sloppy Joes, so I’m not even sure what I’m going for.

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So, if this doesn’t taste like the Sloppy Joes you’ve had, I apologise because I really don’t know how it’s suppose to taste, and I don’t want to find out now. All I could do is search for some other recipes and see what was added in there.

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The sauce I made is enough for 3 whole buns, with almost nothing left. I couldn’t believe that the sauce amount worked out so perfectly! Oh, and I added white wine here, rather than cooking wine, for extra sweetness.

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If you don’t want to use TVP, you can use the vegan crumbles you buy in stores (usually at the fridge section). Those won’t need to be hydrated with the vegetable broth though, so you just add it straight in and it should work just as well.

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Vegan Sloppy Joes

6 whole wheat hamburger buns (I Used Trader Joe’s)

Sauce
2 tablespoons extra light olive oil
1 medium yellow onion
2 cloves garlic
2 Roma tomatoes
1 cup TVP-textured vegetable protein (mixed with 1/2 cup warm vegetable broth or water)
1/4 teaspoon Himalayan/sea salt
1 cup Rao’s Arrabiata sauce
3 tablespoons tomato paste
2 tablespoons white wine
2 tablespoons cholula hot sauce (or other spicy sauce)
1 tablespoon water
1 tablespoon low sodium soy sauce
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon mustard sauce
1 teaspoon apple cider vinegar
1 teaspoon molasses
1/8 teaspoon cayenne pepper

Take the hamburger buns if they’ve been in the freezer and let it defrost. Be sure to cover them with a bowl though so the water doesn’t escape. Otherwise, they may become hard.

Sauce: Finely dice the onion and garlic into small cubes. Add the olive oil in the frying pan along with the onion and garlic, then turn the heat to medium high (5-6).

Fry and stir the onions for a total of 18-20 minutes until the onions have browned.

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Then, add the tomato and stir and cook for another 15 minutes or so. Afterwards, add the tvp and salt. Stir for a further 2-3 minutes.

Finally, add the remaining ingredients, including the Rao’s Arrabiata sauce, tomato paste, white wine (not white cooking wine), cholula hot sauce, water, soy sauce, paprika, garlic powder, onion powder, mustard, mustard sauce, apple cider vinegar, molasses and cayenne pepper.

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Stir and let it cook for a final 10-15 minutes until everything is nice and soft.

Assembly: Simply warm up the buns for 10-15 seconds in the microwave, slap the vegan meaty sauce on, then eat it and hope it doesn’t slop all over the place. You may want to have it with mustard!

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Vegan Sloppy Joes
Serves: 3
 

Ingredients
  • 6 whole wheat hamburger buns (I Used Trader Joe’s)
Sauce
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 Roma tomatoes
  • 1 cup TVP-textured vegetable protein (mixed with ½ cup warm vegetable broth or water)
  • ¼ teaspoon Himalayan/sea salt
  • 1 cup Rao’s Arrabiata sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons white wine
  • 2 tablespoons cholula hot sauce (or other spicy sauce)
  • 1 tablespoon water
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1 teaspoon mustard sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon molasses
  • ⅛ teaspoon cayenne pepper

Instructions
  1. Take the hamburger buns if they’ve been in the freezer and let it defrost. Be sure to cover them with a bowl though so the water doesn’t escape. Otherwise, they may become hard.
  2. Sauce: Finely dice the onion and garlic into small cubes. Add the olive oil in the frying pan along with the onion and garlic, then turn the heat to medium high (5-6).
  3. Fry and stir the onions for a total of 18-20 minutes until the onions have browned.
  4. Then, add the tomato and stir and cook for another 15 minutes or so. Afterwards, add the tvp and salt. Stir for a further 2-3 minutes.
  5. Finally, add the remaining ingredients, including the Rao’s Arrabiata sauce, tomato paste, white wine (not white cooking wine), cholula hot sauce, water, soy sauce, paprika, garlic powder, onion powder, mustard, mustard sauce, apple cider vinegar, molasses and cayenne pepper.
  6. Stir and let it cook for a final 10-15 minutes until everything is nice and soft.
  7. Assembly: Simply warm up the buns for 10-15 seconds in the microwave, slap the vegan meaty sauce on, then eat it and hope it doesn’t slop all over the place. You may want to have it with mustard!


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