I keep calling it that. I know it’s an Instant…
This week has been comfort food week here at the Esquivel home. We’ve had taco salad, spaghetti with marinara sauce, and last night, sloppy joes. These sandwiches are a far-cry from those mystery-meatwiches we ate in elementary school. The sauce is all homemade, with a deep, rich flavor from the sun-dried tomatoes. We gobbled the mixture up on wheat bolillos, but any Kaiser roll or hamburger bun would work just as well. And of course, we added a sprinkling of some good old Colby-jack cheese for good measure.
I don’t doubt that these would be just as yummy with 12 ounces of cooked ground beef or turkey instead of the soy crumbles, but if you’ve been looking for a way to include more vegetable protein in your diet, this might be the recipe to try.
Combine boiling water and sun-dried tomatoes in a bowl, and let stand 5 minutes or until tomatoes are soft. Drain and chop tomatoes
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, red bell pepper, and garlic; saute 3 minutes or until vegetables are tender. Stir in the sun-dried tomatoes, soy sauce, and the next 8 ingredients (soy sauce through crushed tomatoes). Bring mixture to a boil; reduce heat, and simmer 20 minutes or until slightly thick, stirring the mixture occasionally. Stir in soy crumbles; cook 2 minutes or unit thoroughly heated, stirring frequently. Spoon about 2/3 cup crumbles mixture onto bottom half of each roll; top with top halves of rolls.
Makes 6 servings.
Source: Cooking Light magazine