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Servings: 4-6
  • Slaw
  • 3 Cups shredded cabbage
  • 2 Roughly grated carrots
  • 1 Sweet apple, sliced matchstick-style
  • 1 Jalapeño, sliced matchstick-style
  • ½ Sweet onion, sliced thin and halved again
  • Sauce
  • Juice and zest of 1 lime
  • Juice of 1 lemon and zest from half of it
  • 3 Tbs (scant) Tahini
  • Cayenne and cracked pepper to taste
  • Joe’s
  • ½ Cup TVP (texturized vegetable protein)
  • 1/2 Cup boiling-hot water
  • 1 Can navy beans
  • 1 Can fire-roasted crushed tomatoes
  • 1 Jalapeño, chopped
  • ½ Each, red and green bell pepper, chopped
  • ½ Sweet onion, chopped
  • ¼ Cup tomato paste, maybe more if needed
  • 2 Tbs light agave, maple syrup or brown sugar
  • ½ tsp Liquid smoke
  • 1 tsp chili powder
  • 1 Tbs dry mustard
  • Salt and pepper to taste
  • Buns, baguettes or sandwich rolls chosen carefully to be WFPB, or made from scratch
  • Sweet or spicy pickle relish, optional
  1. Combine all Slaw ingredients in large bowl.
  2. Mix sauce ingredients in small bowl, heat slightly in microwave or in a pan, if needed to help tahini blend. Dump over slaw and mix well.
  3. Mix TVP and water, set aside for five minutes.
  4. Dump the rest of the ingredients, except tomato paste, into a pot, turn heat on medium and add the hydrated TVP. Mix well and let come to a good bubble. Turn heat down a little and add tomato paste until it thickens. Taste and adjust seasonings. Let simmer on very low heat while bread is toasted.
  5. To serve, top toasted buns or baguette slices with sloppy Joe, then slaw. Some might even like a dollop of sweet relish on top of that mountain of goodness.