Vegetarian TVP Sloppy Joes
Sloppy joes were made for a vegetarian makeover, and TVP (textured vegetable protein) turns out to be the perfect stand-in — it soaks up the sweet, tangy tomato sauce and gets that same loose, saucy texture you remember from the original. This one comes together in about 30 minutes, all in one skillet.
Pile it onto a toasted bun with a pickle spear and a side of fries, and nobody’s going to miss the meat.
Vegetarian TVP Sloppy Joes
A meatless spin on the classic diner favorite: TVP simmered in a sweet, tangy tomato sauce and piled onto a toasted bun. Ready in about 30 minutes.
Ingredients
Method
- Place the TVP in a heatproof bowl and pour the hot vegetable broth over it. Stir well and let sit for 5-10 minutes, until the broth is fully absorbed and the TVP is softened.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds more, until fragrant.
- Add the rehydrated TVP to the skillet and cook for 3-4 minutes, stirring and breaking up any clumps.
- Stir in the tomato sauce, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, garlic powder, and onion powder. Season with salt and pepper.
- Reduce the heat and simmer uncovered for 10-12 minutes, stirring occasionally, until thickened and glossy.
- Taste and adjust the seasoning as needed. Spoon the mixture onto toasted buns and serve immediately, with pickles and fries on the side if you like.
Notes
Rehydrated TVP takes on the texture of ground meat almost perfectly once it’s simmered in the sauce. Look for TVP in the bulk bins or health food aisle. For a gluten-free version, use gluten-free Worcestershire sauce and GF buns. Leftover filling keeps well in the fridge for up to 4 days or in the freezer for up to 3 months.
