1 1/4 cups Textured Vegetable Protein (TVP) or veggie crumbles
1 1/2 cups water (If using veggie crumbles, reduce water to 1 cup)
3/4 cup ketchup
1 T soy sauce or Braggs liquid aminos
Salt and pepper to taste
Instructions
Saute onion and green pepper in oil until soft.
Add chili powder, garlic and mustard.
Add TVP/Veggie Crumbles, water, ketchup and soy/liquid aminos and stir well.
If using Veggie crumbles, reduce the water to only 1 cup. If using TVP, use 1 1/2 cups of
water. Bring to boil, reduce heat, cover and cook 20 min. on low heat.
Remove cover and cook for 5 more minutes, stirring frequently until most of the liquid is
evaporated. Add Salt/pepper to taste.
Originally Submitted
2/13/2014
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