2 tbsp coconut oil
2 onions, dices
3-4 garlic cloves, minced
1 green or red bell pepper, seeded and diced
1 jalapeno, seeded and minced (optional)
1 stalk celery, halved and diced
2 cups of white or brown mushrooms, chopped
1 tsp chili pepper
1/4 tsp black pepper
2 cup vegetable broth or water
1-15oz can tomato sauce
1/4 cup tamari or low sodium soy sauce
1/4 cup ketchup
1 1/2 cup TVP (textured vegetable protein)
4-6 whole wheat hamburger buns (toasted optional)
Heat coconut oil over medium high heat. Saute onions, garlic, bell pepper, jalapeno (optional), and celery. Cook for 5-7 minutes, stirring occasionally. Add the mushrooms, chili pepper and black pepper and cook for 2-3 minutes longer.
Reduce heat to medium low and add vegetable broth or water, tomato sauce, tamari or soy sauce and ketchup. Stir in the TVP and let simmer for 20 minutes. Stirring occasionally.
Toast whole wheat buns and serve face up with sloppy joe mix on top of each open faced bun.
Great with dill pickle slices and vegan sweet potato salad. (recipe follows)