Sloppy Joes are quickly becoming a favorite in our kitchen. We just made a Jerk version with seitan and are probably going to try a lentil version next! This is one of the easiest meals for summertime and can be made even easier with the use of store-bought BBQ sauce (but for a low-sugar, natural option, make your own as we did below).
The coleslaw was a simple mix of veganaise, agave, vinegar and pepper. Nothing fancy but the perfect addition to the sandwich which gave it a pulled pork-esque vibe (the Pulled Unpork Sandwich at The Hogtown Vegan uses TVP and coleslaw, which was the inspiration for this sammy).
Adapted from Oh She Glows
Yield: 2 & 1/4 cups
1 tsp extra virgin olive oil
1 medium-sized sweet onion, chopped finely
3-4 garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp red pepper flakes
28-oz crushed tomatoes
1/4 cup black strap molasses
1/3 cup white vinegar + 1 tbsp apple cider vinegar (or just use more white vinegar)
2 tbsp sugar
1 tbsp yellow mustard
1. In a large saucepan, sautée the onion in oil on medium heat for about 7 minutes. Add the garlic and sautée for another minute.
2. Add in the rest of the ingredients except for the mustard and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure not to burn it.
3. Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s necessary to achieve your desired flavour. Cook for another few minutes.
4. Optional: You may puree the sauce in a blender, but it isn't necessary.
Put it all together: Mix 1.5 cups TVP with 2 cups BBQ sauce or until the mixture is the right consistency for sandwiches. Cook about 15 minutes on stove top and serve on buns with homemade vegan coleslaw.