2 Vegan Italian Sausages Ground and browned
1/3 Cup Chopped Onion
1 Green Bell Chopped
1/2 Cup Green Chili Pepper Chopped
2 Garlic Cloves Minced
1 Tbsp Steak Seasoning (I used this recipe)
2 tsp Dijon mustard
1 Tbsp Tamari Sauce (Soy for non-gluten-free)
1 Tbsp Agave
1 Cup Ketchup
3/4 Cup Freshly Chopped Tomatoes
1/2 Cup Filtered Water
4 Gluten-Free Buns (favorite or homemade)
- Heat a non-stick or cast iron skillet over medium to medium-high heat. Once hot, add 1 + Tbsp Olive oil. Saute the homemade sausages, breaking them up as you cook them. Allow to cook until browned, I find it takes me 20+ minutes for a firm crumble.
- One browned, add in the chopped onion, green bell pepper, green chili pepper, minced garlic and steak seasoning. Cook for 10 minutes, uncovered, stirring frequently.
- Reduce heat to simmer. Add mustard, ketchup, tamari or soy sauce, agave, ketchup, chopped tomato and water. Simmer for 30 minutes until nice and thick, stirring every 10 minutes.
- Toast the buns and top with the sloppy joe mixture. I find they are best served with oil-free french fries. Feel free to serve with salad for a lighter meal.