Vegan Seitan Sloppy Joes recipe |  Homemade Sloppy Joes Recipe | Kheema Sloppy Joes
In my quest for protein from Vegetarian sources, I try loads of experiments. Some on my own and few others thanks to online sources and cookbooks. There are some recipes that are born out of the amalgamation of them all, this being one such recipe. The idea for such a burger is not new. While I do make variations to my Indian sloppy joes with loads of vegetables, soya chunks etc;  when it comes to protein, this one beats them all.
Vegan Seitan Sloppy Joes recipe |  Homemade Sloppy Joes Recipe | Kheema Sloppy Joes
This is extremely filling without dragging you down. The protein to calorie ratio is pretty good keeping your fat budget to minimum.  Indian spices provide immense flavor and the whole grain buns provide your needed wholegrain and fibre need for the day. While this keeps the husband happy, the cook (that's me!) is kept satisfied as well,  'cos the recipe is very simple without involving daunting or mundane prep work.  It makes for a great weeknight meal/ TV dinner or just a new recipe instead of the regular affair. 
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Anywhere from 6-8 sloppy joes burgers
Ingredients
  • 1 lb. (450 g) Seitan
  • 1 tbsp Coconut Oil
  • 1 med-large Onion, chopped fine
  • 2-3 cloves Garlic , minced
  • 1 tsp minced Ginger
  • 1 tsp Garam Masala
  • 2 tsp Cumin-Coriander powder, see Tips
  • 1 tsp Dried Fenugreek Leaves (Kasuri methi)
  • 1/2 tsp Kashmiri Chili Powder, see Tips
  • Salt to taste
  • 1 cup Organic Strained Tomatoes, see Tips
  • 6 Organic Vegetarian Hickory smoked Cheddar Slices, see Tips
  • 6 Ezekiel Sprouted Whole Grain Burger Buns, or see Tips
Tips
1. Cumin-Coriander Powder: If don't have the blend, simply use equal amounts of Cumin powder and Coriander powder.

2. Kashmiri Chilli Powder: I prefer this powder for two reasons. Its very mild and hence perfect for my heat intolerant family. But it provides a natural and vibrant hue to the food which makes it appetizing and appealing without adding any food color. You can use any other chilli powder and change the quantity depending on your taste buds.

3. Strained Tomatoes: These are also known as Passata di Pomodoro. Its basically tomatoes that have been made into a thick pulp having removed the seeds, leaves, skins along with draining out excess water. If you can't find, you can use regular Pasta sauce instead.

4. Cheddar Cheese: You can use any other kind of cheese slices you like. Or if slices are not your thing, just use around 1 cup of shredded cheese instead using half towards the end of cooking and another half along with the buns. Or use any Vegan Cheese of your choice to make this vegan.

5.Burger Buns: I use the aforementioned brand of burger buns for the obvious health factor, but you can choose to use whatever you have on hand and/or is your preference.
Method
1. Heat the oil in a large skillet. Instead of Coconut oil, you can use any other oil of your choosing. Saute the onions along with ginger and garlic.
2. Once soft, add the spice powders along with a little salt.
3. Cook until aromatic. You can sprinkle some water to avoid the spices from burning.
4. Next add in the Strained tomato sauce (or its alternative - see Tip 3). Cook for around 5-8 minutes. You can taste at this point and see if your sauce is not too tangy or acidic. If it does, add some sugar to balance it.
5. While that's cooking, blend the Seitan in a processor, if your seitan are in chunks like mine.
6. If you got the already ground Seitan, then skip this step.
7. Add this ground seitan to the sauce.
8. Mix well until combined.
9. Cover and cook for another 8-10 minutes on a low flame. This is for the flavors to combine.
10. Towards the end, add the dried fenugreek leaves. Stir to combine and cook for another 1-2 minutes covered.
11. While that's happening, toast your burger buns.
12. Depending on the size of your buns, you might need anywhere between 6-8 whole buns.
Fill buns with the seitan mixture while hot along with a slice of cheese and serve. The heat melts the cheese into a gooey mix of heaven.  Some spicy sriracha and chilled homemade juice to cool us off accompanied this protein rich dish. Vegan Seitan Sloppy Joes recipe |  Homemade Sloppy Joes Recipe | Kheema Sloppy Joes

Recipe Reference

from my kitchen notes

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5 Comments

By Helen Pinto on Jul 28, 2014

What is Seitan made of? Never heard of it. :-o Is it like Soya nuggets?

By Siri on Jul 10, 2014

Seitan is on my to-taste-atleast-once list since a long time. Tempeh too! I haven't see any available here. May be I drop by your place and you will make me this burger? :wink: :-D Siri

Your wish my command :) Please come over! Just waiting for that day :) --DK

By traditionallymodernfood on Jul 10, 2014

Totally new to me, never used seitan. Looks yummy

By Becky on Jul 10, 2014

It looks like I was writing my comment as you were editing your post. Thank you very much for editing that comment out. I would hate for someone to make someone else sick unintentionally. I have a friend who has Coeliac's Disease so I've become hypersentive to the issue. Thanks again for the edit!

By Rebecca on Jul 9, 2014

I had a good laugh when I read "Use wheat Free buns to make this a Gluten Free meal". You must not know what seitan is made out of! Please do NOT make this recipe for someone who has Coeliac's Disease or has gluten sensitivities. It's a great way to make them very sick!

I am terribly sorry. It was an unintentional mistake! I am very well aware what Seitan is made of. The minute I realised my error, I edited it within minutes of publishing this post. --DK