I used to love sloppy joes as a kid, and hadn’t had them in years. I was getting a hankering for them, and called my mom to find out her secret recipe. “Ground beef and ketchup.” Hmmm. I’d been thinking about how to make them meatless, and then the June issue of Cooking Light magazine came, with this wonderful recipe for Beef and Mushroom Sloppy Joes. It was a perfect starting point for my quest.
The renovation: I used texturized vegetable protein (TVP) instead of the ground beef. You’ll also find TVP in my chili recipe, veggie keema, and these grilled Vietnamese appetizers, so buy a bag, don’t worry that you won’t use it again. I used balsamic vinegar instead of red wine vinegar, added some smoked paprika to enhance the meatiness, and some additional sugar in the form of agave, as I was trying to replicate my taste-memory of these.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets