Bit*h in the Kitch Sloppy Joes

2 tbsp refined coconut oil
1 green bell pepper, cut into ¼ inch dice
1 stalk celery, halved lengthwise and cut into ¼ inch slices
2 large onions, cut into ¼ inch dice
4 oz thinly sliced white or cremini (brown) mushrooms (about 2 cups)
1 tsp chili powder
½ tsp fine sea salt
¼ tsp pepper
2 cups water
1 (15oz) can tomato sauce
¼ c Bragg’s Liquid Aminos (or 8 tsp soy sauce)
¼ c ketchup
1 ½ c textured soy protein
4 to 6 vegan whole wheat hamburger buns
2 to 3 tbsp vegan Parmesan Cheese, for serving (optional)

Heat the coconut oil in a 10-12 inch skillet over medium high. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushrooms, chili powder, salt and pepper and cook, stirring occasionally, for 2 minutes. Stir in the water, tomato sauce, Bragg’s Liquid Aminos or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes.

Meanwhile, split and toast the buns.

To serve, place two bun halves on each plate, open faced. Top the buns with the Sloppy Joe mixture, dividing evenly. Sprinkle with Parmesan cheese, if using, and serve.

Serve with potato salad and dill pickle chips.
Serves 2-4

Number of Servings: 4

Recipe submitted by SparkPeople user BREW99.