when i think back to the days of middle school, i can recall the buzz of excitement when sloppy joe's were being served in the cafeteria. honestly, i didn't get it. they just didn't appeal to me. thankfully, i grew up and had a change of heart!
as a working mom, i was always in search of quick and easy meals that would appeal to my kids and this recipe was a great addition to my repertoire. a little chopping, a little measuring and simmer away as i tackled everything else.
then after a couple years of the doctor telling me to lower my cholesterol level, i made the switch from beef to soy crumbles for this recipe. if your family is a little bit picky about soy, don't tell them-let it be your little secret.
the original recipe i started with came from a "taste of home" magazine, but besides using soy crumbles, i have increased the amount of vegetables and increased some of the seasonings to give it a little more flavor which also helps hide the soy in plain view. the published recipe calls for green bell peppers but i used hot banana peppers here and if you like it spicy, you could easily substitute jalapenos or serranos for more heat. and if you are feeding a crowd, this recipe can be doubled or tripled very easily! —janeofmanytrade
finely diced onions
finely diced celery
finely chopped hot banana peppers-seeds removed
saute the onions in the olive oil over medium heat for a few minutes. add the celery, peppers and garlic and sauté until the onions are translucent.
add the soy crumbles and the crushed tomatoes and stir well. add the ketchup, brown sugar, vinegar, worcestershire sauce, steak sauce, mustard and paprika and bring to a boil while stirring. reduce the heat to a slow simmer and let it cook for about 30-40 minutes.
slice the buns and toast the cut sides if desired. place the bottom half on a plate, place a ladle of the mixture over the bread, top with a slice of cheese and the other half of the bun.