A delicious, plant-based version of the classic Sloppy Joe, packed with flavor and nutrition.

2 cups textured vegetable protein (TVP)

1 3/4 cups vegetable broth

1 tbsp olive oil

1 medium onion, finely chopped

1 green bell pepper, diced

3 cloves garlic, minced

1 (15 oz) can tomato sauce

2 tbsp tomato paste

2 tbsp apple cider vinegar

2 tbsp vegan Worcestershire sauce

2 tbsp brown sugar

1 tbsp smoked paprika

1 tsp chili powder

1 tsp dried oregano

Salt and pepper to taste

Six whole grain burger buns (or, for a gluten-free option, gluten-free buns)

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Rehydrate the TVP: In a large bowl, combine TVP and vegetable broth. Let sit for 10 minutes to rehydrate.
To sauté the vegetables: put the olive oil in a big skillet and heat it to a medium temperature. Add onion and bell pepper, and sauté for 5 minutes until softened.
Add Garlic: Cook for an additional minute until aromatic after stirring in the minced garlic.
Incorporate the TVP: Add the rehydrated TVP to the skillet with the vegetables. Cook for 2-3 minutes, allowing the TVP to absorb flavors.
Create the Sauce: Add tomato sauce, tomato paste, apple cider vinegar, vegan Worcestershire sauce, brown sugar, smoked paprika, chili powder, and oregano. Mix well.
Simmer and Thicken: Reduce heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally. This enables the flavors to combine and the sauce to thicken.
Season to Taste: Adjust seasoning with salt and pepper as needed.
Serve: Spoon the vegan Sloppy Joe mixture onto buns and serve hot.

For a gluten-free option, serve the mixture over rice or use gluten-free buns.