One of my absolute favorite recipes is for Sloppy Janes, a vegetarian version of Sloppy Joes. I can’t remember where I got the recipe. It might have been at Medleys, a whole foods cafe I worked at in the mid-90s or one of the numerous vegetarian cookbooks I used to own.
I found Sloppy Jane recipes on the Internet, using ground chicken or turkey. My way is the vegetarian way, and I think you meat eaters will find it very tasty. Let me know what you think if you make it.
Sloppy Janes are seductively sweet, due to a bit of brown sugar plus whatever other sweeteners are in the remaining ingredients. I’m thinking it’s the sweetness that keeps me coming back for more. As a matter of fact, I wonder how there could possibly be leftovers on those days that it’s just me eating.
I would have taken more pictures except that I decided to start this blog the day after I made the mixture. My next blog entry will be about how I used the leftover SJ mixture (yes, there were leftovers this time) and there will definitely be more photos for that.
I’ve taken to eating SJ on slider rolls -- whole wheat when I can find them. Makes me feel less of a glutton when I eat two (or even three!) of them.
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SLOPPY JANES...
*Stir 1 cup of TVP (textured vegetable protein - a soy product) into 3/4 cup boiling water. Remove from heat and let soak for just a minute or two, long enough to absorb the liquid.
*Saute in 1 tablespoon EVOO (extra-virgin olive oil):
1 teaspoon minced garlic (or substitute garlic powder to taste)
1/2 large onion, chopped
1 large green bell pepper, chopped
grated carrots (optional)
fresh or frozen corn (optional)
*Stir in:
3 ounces tomato paste (half a 6-oz. can; freeze the rest in a small plastic bag)
1/4 cup water
3/4 teaspoon dried basil (rub between fingers just before adding)
1/2 teaspoon dried oregano (rub between fingers just before adding)
1/8 cup ketchup
1 heaping teaspoon prepared yellow mustard
1 tablespoons brown sugar (light or dark)
1/16 to 1/8 teaspoon cayenne pepper. Depends on how spicy hot you like your food!
1/2 tablespoon Worcestershire Sauce (or substitute 1-2 tablespoons Braggs Liquid Aminos)
Bring slowly to a boil, adding more water if needed. Check seasonings and adjust to taste.
Serve on hamburger buns. Add cheese if desired.
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CLICK ON ANY PHOTO TO SEE AN ENLARGED VERSION.
A plus to making Sloppy Janes is that you can have it ready with a few minutes of preparation and minimal cooking time. I’d say less than thirty minutes should do it and still allow you time to throw together a salad.
Double or triple the recipe. You’ll find that it freezes well.
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Next ~
Spaghetti Squash, leftover Sloppy Jane mixture, and a Tomato-Mozzarella-Basil Salad
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