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Author Notes: 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
Makes 4-6 sandwiches
- 2/3 cup finely diced onions
- 1 tablespoon olive oil
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped hot banana peppers-seeds removed
- 1 clove of garlic, minced
- 1 (12oz) package of soy crumbles
- 1 (14oz) cups can crushed tomatoes
- 2 tablespoons ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon prepared yellow mustard
- 2 teaspoons steak sauce
- 2 teaspoons cider vinegar
- 2 teaspoons worcestershire sauce
- 1/4 teaspoon paprika
- 4-6 buns
- slices of cheddar cheese, if desired
- 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.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch