3/4 cup canned pureed tomato
1-1/2 tablespoon olive oil
2 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon sugar, preferably natural, health food store brand vegan sugar
1/4 teaspoon black pepper and salt to taste
1 small onion
1 tablespoon olive oil
1 cup veggie ground round (preferably not the frozen one - I use SmartGround)
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
1/4 teaspoon dijon mustard, preferably with whole seeds
3 dashes of Italian seasoning
salt to taste
2 large Baguette loaves, sliced in half lengthwise
For the sauce: Combine pureed tomato and olive oil in a medium saucepan. Bring to a boil and simmer for about 5-7 minutes. Add spices and stir in gradually. Simmer on very low heat, uncovered, for about 15 minutes.
In the meantime, for the Joe: sauté the onion in the olive oil until soft. Add veggie ground round and heat for 5 minutes or so.
Combine sauce and Joe mixture without turning off heat. Gradually stir in Worcestershire sauce, vinegar, black pepper, mustard, spices and salt while stirring constantly. Bring to a boil again, lower heat to very low and simmer, partially covered, for 15 minutes more, stirring occasionally.
Toast the baguettes, serve Sloppy Joe open faced on each half of the bread, and enjoy!
Variations: 1. Sauté some sliced mushrooms together with onion and Joe 2. Melt some vegan cheddar on top of open faced Joes 3. Throw Joe over pasta and veggies with some hot pepper for a quick Pasta Bolognese