Meatless Monday: Spicy chipotle sloppy Joes with creamy cilantro slaw

TVP is a soy product that is high in protein and fiber. It doesn't have any fat, and it makes a great alternative to adding meat to your recipes (something vegans and vegetarians can appreciate). It's the perfect choice to make these meatless sloppy Joes.

This is a sloppy Joe the adults will love. The chipotle in adobo sauce adds a great kick to these sandwiches, and the creamy slaw helps cool things down a bit, with a little added crunch as a bonus.

Meatless chipotle sloppy Joes with creamy cilantro slaw recipe

This comforting, classic dish is a delight for gatherings or just a Wednesday night. It's easy to make, and that makes it perfect for dinner.

Serves 4-6

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Ingredients:

For the creamy cilantro slaw

• 1-1/2 cups green cabbage, shredded
• 1-1/2 cups purple cabbage, shredded
• 1/2 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 2 tablespoons fresh torn cilantro leaves

For the sloppy Joes

• 1-1/2 tablespoons olive oil
• 1 cup dry TVP (textured vegetable protein)
• 7/8 cup boiling water
• 1/4 cup white onion, diced
• 2 garlic cloves, minced
• 1 large carrot, ends trimmed, peeled and diced small
• 16 ounces tomato sauce
• 2-3 tablespoons chipotle in adobo sauce, to taste
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon dried cumin
• 1/2 teaspoon dried coriander
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 6 burger buns

Directions:

For the creamy cilantro slaw

1. In a medium-size bowl, toss the cabbage.
2. In a small bowl, combine the mayonnaise, vinegar and sugar, and whisk until the sugar has dissolved.
3. Drizzle the mayonnaise mixture over the cabbage. Add the cilantro, and toss well until coated.
4. Refrigerate until ready to serve.

For the sloppy Joes

1. To a large bowl, add the dry TVP. Pour the boiling water over the TVP, and stir it.
2. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion, and cook for about 4 minutes. Add the carrot about 2 minutes into cooking the onion.
3. Add the garlic, and cook for about 30 seconds. Add the tomato sauce, chipotle in adobo sauce, soy sauce and seasonings. Stir, and simmer for about 10 minutes.
4. Serve warm on buns topped with the creamy chipotle slaw.

More Meatless Monday recipes

Roasted blueberry and arugula salad with lemon-Champagne vinaigrette
Vegan potato salad with creamy avocado dressing
Lemony tempeh scaloppine with shallots