SLOPPY JOES IN-A-HURRY
Makes 16 open-faced sandwiches, ½ cup filling per sandwich)
Before you make the Sloppy Joes you must make Burger Delight to use as base for the Sloppy Joes.

Burger Delight (makes about 12 cups of burger):
2 C    Bulgur wheat (not fine ground)
1 qt   Canned tomatoes with juice
½       Medium onion cut in pieces
2-3    Garlic cloves, chopped
1 C    Walnuts, chopped (can substitute pecans or raw sunflower seeds)
1 TB   Vegetable salt or salt (may use low sodium Lawry’s Seasoning Salt)
1 TB   Molasses (not Black Strap)

Place wheat in saucepan. Blend all other ingredients until smooth. Add blended ingredients to wheat in saucepan, mix with wheat and simmer for 20 minutes, stirring occasionally. Spread mixture evenly on cookie sheet covered with parchment paper (or spray the cookie sheet) and bake at 250-275 degrees for 45-60 minutes to a loose, burger-like consistency. Stir occasionally until mixture is evenly browned being careful not to overcook. Remove from oven while still moist. You will have enough leftover to freeze for other dishes.

 

Sloppy Joes:
2½ C    Burger Delight
1          Medium onion, chopped
2          15 ½ ounce cans chili beans (beans in chili sauce), like Bush’s Best
1          15-ounce can stewed tomatoes
½ C      Catsup
1 TB     Vegetarian beef-style seasoning
1 tsp    Chili powder
½ tsp   Garlic Powder

Lightly spray bottom of large skillet with no-stick spray, or drizzle few drops of olive oil or water. Sauté Burger Delight and onion over medium-high heat for 10-12 minutes or until lightly browned. Add undrained chili beans.

Meanwhile, in a blender combine stewed tomatoes, catsup, chili powder and garlic powder and blend until sauce is formed. Stir sauce into browned burger and onion. Cook until mixture comes to boil, stirring often.

Serve hot on whole wheat hamburger buns, open faced if desired. Spread halves lightly with vegan mayonnaise or mustard.