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Overhead shot of a vegetarian TVP sloppy joe sandwich on a sesame bun with crinkle-cut fries and a pickle spear on a wood board

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Sloppy Joes
  • 2 cups TVP (textured vegetable protein), dry
  • 1 3/4 cups vegetable broth, hot
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 15 oz can tomato sauce
  • 3 tablespoons tomato paste
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vegetarian Worcestershire sauce (or soy sauce)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
To Serve
  • 5 hamburger buns, toasted
  • pickle spears, optional

Method
 

  1. 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.
  2. 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.
  3. Add the rehydrated TVP to the skillet and cook for 3-4 minutes, stirring and breaking up any clumps.
  4. 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.
  5. Reduce the heat and simmer uncovered for 10-12 minutes, stirring occasionally, until thickened and glossy.
  6. 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.