Sloppy Joes, an iconic American dish, has undergone numerous variations across generations, but its essence remains—a messy, loose meat concoction that's a handful to contain within a bun! While Australians may not be as familiar with this classic dish, the appeal of a sloppy burger is universal.

In this vegan Sloppy Joes recipe, we'll be featuring Textured Vegetable Protein (TVP) as the primary protein source. If you haven't experimented with TVP before, fret not—it's easy to work with, offering a minced meat-like texture that superbly absorbs flavours.

What is Textured Vegetable Protein (TVP)

TVP, often overlooked, is a hidden gem in the realm of plant-based proteins. Not only is it incredibly affordable, but it's also a nutritional powerhouse, boasting approximately 38g of protein per cup. Additionally, TVP provides essential nutrients such as iron, magnesium, and vitamin B6.

Derived from soy flour, TVP is a versatile ingredient that, when rehydrated, takes on a meaty texture. Its neutral taste makes it an ideal canvas for absorbing the rich and diverse flavors we'll be incorporating into our vegan Sloppy Joes.

Ingredients for Textured Vegetable Protein Sloppy Joes

For this vegan sloppy joes recipe we will be utilising the below ingredients:

Brown onion
Green capsicum (green pepper)
Garlic cloves
Textured vegetable protein
Oregano
Diced tomatoes
Tomato paste
Maple syrup
Dijon mustard

Savoury and Sweet Infusion

What sets this vegan Sloppy Joes recipe apart is the infusion of distinctive flavours, combining the sharpness of Dijon mustard with the subtle sweetness of maple syrup. This dynamic duo transforms the TVP into a delectable blend of sweet and savory that promises to tantalise your taste buds.

Step-by-Step Instructions

1. Rehydrate the TVP: Begin by rehydrating the TVP according to the package instructions. Typically, this involves soaking it in hot water or vegetable broth until it absorbs the liquid and attains a meaty texture.

2. Sauté Aromatics: In a pan, sauté diced brown onion, green capsicum, and garlic cloves until fragrant and slightly caramelised.

3. Add TVP and Seasonings: Introduce the rehydrated TVP to the pan, stirring it into the aromatic mixture. Sprinkle oregano generously for a herbaceous note.

4. Tomato Magic: Incorporate diced tomatoes and tomato paste into the mix, enhancing the flavour profile and adding a luscious, saucy texture to our Vegan Sloppy Joes.

5. Sweet Symphony: Drizzle maple syrup over the concoction, bringing in a delightful sweetness that complements the savoury elements.

6. Mustard Kick: Stir in Dijon mustard, infusing a tangy kick that cuts through the richness of the other ingredients.

7. Simmer to Perfection: Allow the mixture to simmer gently, allowing the flavours to meld and intensify.

8. Serve with Flair: Once your vegan Sloppy Joes reach the desired consistency, scoop a generous portion onto a bun of your choice. Garnish with fresh greens, if desired.

Why Try Vegan Sloppy Joes with TVP?

1. Protein Powerhouse: TVP is an excellent source of plant-based protein, aiding in muscle development and repair.

2. Nutrient-Rich: Packed with iron, magnesium, and vitamin B6, TVP contributes to overall well-being.

3. Affordability: TVP offers a budget-friendly alternative to meat, making it accessible for all.

Vegan Sloppy Joes acts a flavoursome and easy burger filling idea. Other vegan burger ideas includes these white bean burgers.

Embrace the messy goodness of a Sloppy Joes burger with this innovative vegan recipe. Elevate your culinary adventure with the versatile and nutritious Textured Vegetable Protein, creating a plant-based masterpiece that will satisfy even the heartiest appetites. Give it a try, and experience the joy of a messy, flavourful indulgence with this vegan sloppy joes recipe!

INGREDIENTS

Textured Vegetable Protein Sloppy Joes

• 1 cup of TVP (textured vegetable protein)

• 1 cup boiling water

• 1 brown onion, diced

• 1/2 green capsicum, diced

• 3 garlic cloves, minced

• Handful of oregano

• 1 can of diced tomatoes

• 2 tbsp of tomato paste

• 3 tbsp maple syrup

• 1 tbsp dijon mustard

METHOD

• Rehydrate Textured Vegetable Protein by gently combining it with boiling water in a heatproof bowl. Let it soak for 5-10 minutes until it achieves a minced texture.

• Heat some oil in a fry pan, adding onion, capsicum and garlic. Cooking until lightly browned

• Add in oregano and stir until fragrant.

• Add in diced tomatoes, tomato paste, maple syrup and dijon mustard. Allow to get to temperature before stirring in your TVP.

• Continue to stir until sauce thickens up.

• Serve on a burger bun