sloppy fauxs

Another favorite at our house, TVP is very versatile. It is healthy and a great source of protein.  This recipe can be done in a variety of ways from sandwiches to casseroles.

1 cup texturized vegetable protein (TVP)

¾ cup boiling water

1 tablespoon olive oil

½ cup coarsely chopped onion

½ cup coarsely chopped green or red bell pepper

4 cloves garlic, minced

One 8-ounce can tomato sauce

¼ cup water

2 tablespoons tomato paste

1 tablespoon packed brown sugar

2 teaspoons Worcestershire sauce

2 teaspoons red wire vinegar

½ teaspoon freshly ground pepper

¼ teaspoon salt

(¼ cup of horseradish mustard) I do this to add some extra spice.

Stir the TVP and boiling water together in a medium bowl; let stand until the water is absorbed and the TVP is softened, about 5 minutes.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Cook the onion, bell pepper, and garlic, stirring occasionally, until the bell pepper is tender, about 8 to 10 minutes.

Stir the remaining sandwich filling ingredients together in a medium bowl. Add this mixture and the softened TVP to the skillet; stir until the mixture is bubbly. Reduce the heat to low and cook, stirring occasionally, for about 5 minutes. Taste and adjust the seasoning.

For sandwich style put it in a toasted whole wheat bun and enjoy.  But for something different put it in a casserole dish and top with pepperoncinis and mozzarella for a nonvegan meal or soy cheese for the vegan version. Stick it in the oven to brown the cheese.