This batch of Sloppy Joe was tasty enough that I wound up eating four servings.
Which is pathetic yet puzzling, because Sloppy Joe is one of those childhood foods I remember in a completely neutral way, neither dreading it nor ever, to my knowledge, experiencing an actual craving.
I made a test batch earlier in the week for Rowan’s graduation party today for the same reason most people make Sloppy Joe: It’s an inexpensive way to feed a whole bunch of people.
This vegetarian version is way cheaper than the meaty kind, of course, because it uses textured vegetable protein, around 45 cents a pound* when rehydrated and able to hang out in the pantry for probably a century until it’s needed again. (With 2.5 vegetarians in the house, we actually go through this stuff pretty quickly, however.)
So is it good? Or have I just crossed so many things off my diet — so many shapeless, hard-to-quantify comfort foods in particular — that sheer warm gooeyness was the underlying reason I could‘t seem to stop eating this?
Rowan, who‘s simultaneously more objective and opinionated about most food than I am — and has somehow made it to age 18 without eating much Sloppy Joe of any kind — reports that “It’s good, as long as you take out the green pepper and onion chunks.“
So, here’s the recipe, pretty much as is from The New Farm Vegetarian Cookbook by way of food.com, minus the onion and green pepper. (Also I substituted cheap spaghetti sauce for the plain tomato sauce, which didn’t appear to be a detriment.)
Vegan Sloppy Joes
*For everything you want to know about TVP, including this cost analysis, click here.