I’ve had this bag of Bob’s Red Mill TVP (textured veg protein) in my freezer for about 4 months. Sometimes things seem like a good idea when you purchase them only to get a product home and be at a total loss for usage. I had this relationship with TVP until I stumbled upon a used cookbook that sparked my interest at Schuler’s Books: Vegetarian Sandwiches from Chronical Books. In it a recipe for Vegetarian Sloppy Joes. I basically bought the book because 1) it has really great pictures in it and 2) it has 3 recipes for TVP inside, also with pictures. Turns out, I had all of the other necessary ingredients at home in my pantry and from my most recent Doorganics delivery to make this magic happen. I was both shocked and delighted by the authenticity of the texture that this recipe recreated. It tastes very, very similar to sloppy joes with ground beef, but doesn’t have that super dense and filling aftermarket feeling. The recipe as it was written was a little too sweet for my sloppy joe needs so I spiced it up a little, the adjustments are worked into the recipe below. I’m so glad I made a double batch with the intent of taking some along to the next GVSU tailgate to share. I’m anxious to see meat-eaters try ’em.
Vegan Sloppy Joes
- 1 C Texturized Vegetable Protein (TVP)
- 3/4 C boiling water
- 1 T olive oil
- 1/2 C coarsely chopped onion
- 1/2 C coarsely chopped bell pepper (your choice of color)
- 4 cloves garlic, minced
- 1 4-oz can tomato sauce
- 1/4 C water
- 2 T tomato paste
- 1 T packed light brown sugar
- 2 tsp vegan Worcestershire sauce
- 2 tsp red wine vinegar
- 1 tsp Sriracha
- 2 whole chipotle en adobo, chopped finely
- salt & pepper to taste
- 4-6 large hamburger buns or rolls or 10-12 slider buns
Directions: To make the filling, stir the TVP and boiling water together in a medium bowl, let this stand for 5 or more minutes until the water is absorbed and the TVP is softened.
Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat. Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).
Stir the remaining sandwich filling ingredients together in a medium bowl. Add this mix and the soft TVP to the skillet; stir until the mixture is bubbly. Reduce the heat and cook, stirring for about 5 additional minutes.
To serve, spread filling onto a bun and enjoy.
Posted in BBQ, Dinner, Fall Food, Fridge Finds, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged chipotle en adobo, Doorganics, Fall Food, football, GVSU, meat substitute, Schuler's Books, sriracha, tailgating food, Texturized Vegetable Protein, TVP, Vegan Sloppy Joes, vegetarian sandwiches
Fall is my favorite food season. Tailgating and soup making are really the highlights in my humble opinion. Mr. Wonderful did all the grocery shopping for the week after we picked out our recipes for the week over a blueberry pancake breakfast (yes, some of THOSE blueberries). So this evening, all I had to do was pull together this easy, soul warming soup.
Black Bean Corn Chowder
- 1 T EVOO
- 1 medium sweet onion, diced
- 1 medium carrot, diced
- 1 baking potato, peeled and diced
- 1 package frozen corn kernels
- 2 C black beans, cooked
- 4 C veggie broth
- 2 C skim milk
- 1/4 C sweet red pepper, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, diced
- 1/2 T onion powder
- 1/2 T garlic powder
- 1 T chili powder
- 1 T cumin
- 1 T fresh oregano
- 1 tsp salt, to taste
Saute’ veggies (not corn) in EVOO, cook until soft. Add spices, cook 1-2 more minutes, stirring. Add liquids bring to boil. Drop in frozen corn and beans. Bring back to boil. Serve hot with toppings of your choice. We like sour cream, avocado and a squeeze of lime.
My black beans generally do not come from a can, except for when I am in a super duper hurry and haven’t done a good job of planning ahead. Tonight I made a two pound bag of black beans before putting together the soup so that I had a few bags in the freezer ready to go for the next few weeks. To quickly cook black beans, in a large pot, dump rinsed and picked over beans, cover with water plus 2 inches up the side of the pan and boil until al dente. They will cook the rest of the way in whatever you cook them in, soup, tacos, etc. Yeah, that’s it. You don’t have to do all that soaking if you have about 45 minutes to boil the crap out of them. This way, you save money, they taste WAAAYYYY better and the sodium content is much lower. I then take the beans and freeze them in plastic bags. They don’t last long, so I’m not sure how long they keep. Hispanic food stores have the BEST deals on dried black beans. I once bought a 10 pound bag for $4.00. Seriously. I just finished that bag a few weeks ago, it lasted about 6 months.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients, Soup
Tagged blueberries, carrots, create, Fall Food, freezer, Mr. Wonderful, onions, recipe, seasonal cooking, Soup, southwestern, tailgating, vegetarian, yum