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Slow-Cooker Vegetarian Sloppy Joes
When you need a hearty meal that practically cooks itself, these plant-based sloppy joes deliver. Soy-protein crumbles simmer gently in a tangy, sweet tomato sauce right in your slow cooker. It's a completely hands-off approach to a nostalgic classic. The rich, savory filling soaks perfectly into soft burger buns, giving you all the comfort of the original without the meat.
Equipment
- Slow Cooker
Ingredients
- 4 cups frozen soy-protein crumbles (from two 12-oz packages)
- 1 medium onion, finely chopped (½ cup)
- 1½ cups ketchup
- ½ cup water
- 2 tablespoons packed brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- 16 burger buns, split
- 1 Spray 3½- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except buns.
- 4 Reheat in microwave or on stove. Spoon ⅓ cup mixture into each bun.
Instructions
- 1Spray a 3.5 to 4-quart slow cooker with cooking spray.
- 2Add the soy-protein crumbles, chopped onion, ketchup, water, brown sugar, white vinegar, yellow mustard, pepper, and salt to the slow cooker. Stir well so the sugars dissolve evenly into the sauce.
- 3Cover and cook on the low heat setting for 4 to 6 hours. If your slow cooker has a dark liner, check the edges around the 4-hour mark to prevent the sugary sauce from burning.
- 4Spoon about 1/3 cup of the warm mixture into each split burger bun.
Notes
- Storage: Cool the mixture completely and store in airtight containers in the freezer for up to 3 months.
- Reheat: Thaw frozen portions in the refrigerator for 12 to 24 hours, then warm gently on the stove or in the microwave.
- Serving swap: Skip the buns and spoon the warm savory mixture over tortilla chips, baked potatoes, or rice.