 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a vegan version of Sloppy Joe's from the cookbook La Dolce Vegan by Sara Kramer. Quick and simple and tastes fantastic! L picked this recipe totally at random, and I am SO glad she did! I substituted 1 TBSP tamari and 1 TBSP of Bragg's Liquid Aminos for the Vegan Worcestershire sauce. The original simmering time for the recipe is listed below, I probably simmered mine closer to 25-30 minutes before the rice was tender. Ingredients:
1 small onion, chopped |
1 tablespoon olive oil |
1 small green pepper, chopped |
1 lb firm tofu, crumbled |
1 (400 g) can chopped tomatoes |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 tablespoon mustard |
1 tablespoon maple syrup |
2 tablespoons vegan worcestershire sauce |
1/4 cup basmati rice |
Directions:
1. In a large saucepan, on a medium heat, saute the onions in oil until they're translucent.
2. Add the green pepper and tofu and saute for 2-3 minutes
3. Add the tomatoes, chilli, salt, pepper, mustard, syrup, Worcestershire sauce and rice.
4. Cover and simmer for 15-20 mins/until rice is cooked. Stir to prevent sticking.
5. Serve over toasted buns or bread.
|
|