Sunday, December 2, 2012

Sloppy Janes

I've been known to double this recipe and place in a heated serving dish for large groups to help themselves, buffet-style.  Always a big hit, especially if you have meatless diners amongst your party.

Originally taken from a vegan cookbook, feel free to substitute the tofu for a crumbled protein of your choice (ground beef, chicken, turkey, buffalo, etc).  If sticking to the vegan version, be sure to choose a vegan-brand Worcestershire sauce (such as Annie's Naturals).  


1 small onion, chopped

1 tablespoon olive oil

1 small green bell pepper, chopped

1 pound tofu crumbles

(I prefer Morning Star Meal Starters or Boca Ground Crumbles)

1 [14-oz] can tomato sauce

(more to taste -- I find that adding more, almost double, 
keeps the mixture from becoming too dry during the simmering process)

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon prepared mustard

1 tablespoon maple syrup

2 tablespoons Worcestershire sauce

1 large pickle, chopped

1.     In a large saucepan on medium heat, saute the onions in oil until translucent. Add the green peppers and tofu and saute for 2 minutes, stirring constantly to prevent sticking.

2.     Add the tomato sauce, chili powder, salt, pepper, mustard, maple syrup, and Worcestershire sauce. Cover, reduce heat, and simmer for 15-20 minutes; stir occasionally to prevent sticking. Once cooked, stir in pickles and serve over toasted buns or bread.

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