VEGAN SLOPPY JOES SANDWICH » oil-free, refined sugar-free, gluten-free & loaded with flavor!

textured vegetable protein

🥗Healthier: mushrooms

💰Cheaper: lentils

Lentils provide a budget-friendly protein source while maintaining texture.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

White bread is often cheaper but less nutritious.

Preheat the oven to 400 degrees.

Crumble the extra firm tofu into pieces resembling ground beef and spread it evenly on a baking sheet.

Bake the crumbled tofu in the oven for 15 minutes.

Dice one large red onion and one 8-ounce box of mushrooms into small pieces.

In a skillet, combine the diced onion and mushrooms without adding oil, as they will release moisture while cooking.

Cook the onion and mushrooms for about 10 minutes until the onions are translucent and moisture is cooked out.

Remove the baked tofu from the oven and add it to the skillet with the onions and mushrooms, mixing well.

In a blender, combine 6 ounces of no salt added tomato paste, 1 tablespoon of dijon mustard, 1 tablespoon of red wine vinegar, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 3 pitted medjool dates, 1/2 teaspoon of black pepper, and 2 cups of water.

Blend the mixture until smooth, ensuring there are no date chunks left.

Pour the blended sauce into the skillet with the tofu, onions, and mushrooms, and mix well.

Simmer the mixture for about 15 minutes, cooking until most of the moisture is gone and flavors are combined.

Serve the sloppy joe mixture on lentil flatbreads instead of burger buns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens