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Gluten Free Vegan “Sloppy Joes”

Okay, I am on a roll today on meatless summer dishes!!  I just could not resist the looks of this Gluten Free Vegan “Sloppy Joes”.  The original recipe is made with soy protein, but she suggests substituting lentils or portobella mushrooms.  Since I stay away from soy, I think that the portobella mushrooms would be wonderful.

Sloppy Joes – Gluten-free + Vegan

1 tablespoon olive oil
1 small onion (or 1/2 of a large), diced
2 cloves garlic, minced
1 green bell pepper, diced
2 cups textured vegetable protein TVP – (see above for other suggestions instead of TVP)
1 28-ounce can of organic crushed tomatoes
1/4 cup organic tomato paste
2 teaspoons Worcestershire sauce (make sure it is gluten-free and vegan)
1-2 teaspoons sriracha sauce (optional)
1 teaspoon liquid smoke
1 tablespoon stoneground or wholegrain mustard

1 tablespoon maple sugar (brown sugar or any other sugar of your choice)

3/4 – 1 cup water (you may need a little more if it is too thick).  Salt and pepper to taste

Heat olive oil in large sauté pan over a medium heat. Add diced onion, green bell pepper and garlic, sauté for 5 to 8 minutes.

Add the TVP, crushed tomatoes, tomato paste, Worcestershire sauce, sriracha sauce, liquid smoke, mustard, maple sugar, 3/4 cup of water, salt and pepper to the sauté pan. Lower the heat, cover and simmer for 40 – 45 minutes. Stirring often. You may find you want to add more water if it seems too thick. Serve on gluten-free/vegan hamburger rolls.


Portobella mushrooms are a wonderful meat substitute.  I have grilled and served them to family members who do not like mushrooms and gotten compliments.   This recipe especially peaked my interest because I use mushrooms (lots of them!) in my spaghetti sauce instead of meat.  I love them!

Do you have any portobella mushroom (or any other mushroom) recipes you would like to share with us?  Email them to me at GFDFSandy @ gmail.com and I will feature it in a future post.