Sloppy Joe's Veggie Burger
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 4 hamburgers
Complexity: easily
Quantity: 4 hamburgers
Nutritional value per serving:
Calories 696, total fat 33 G., saturated fats 9 G., proteins 24 G., carbohydrates 76 G., fiber 6 G., cholesterol 30 mg, sodium 1861 mg, sugar 0 G.
Calories 696, total fat 33 G., saturated fats 9 G., proteins 24 G., carbohydrates 76 G., fiber 6 G., cholesterol 30 mg, sodium 1861 mg, sugar 0 G.
In this recipe, the traditional ground beef of the Sloppy Joe burger is replaced with tofu, which is ground and, like the beef, fried in a tomato sauce with finely chopped vegetables, chili powder, and garlic powder. The filling is then placed on the bottom halves of the buns, topped with a slice of cheese, and toasted in the oven until the cheese melts. The burger is topped with pickles and served with a side of potato balls. This vegetarian Sloppy Joe is so juicy and rich that even meat-eaters won't miss the meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen Tater Tots (about 5 tbsp.)
- 1 tbsp + 0.5 tsp chili spice mix
- 3/4 tsp garlic powder
- 1 package (400 g) firm tofu, drained
- 2/3 cup ketchup
- 1/3 cup chili sauce (such as Heinz)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 4 hamburger buns, cut in half horizontally
- 4 slices white cheddar
- Pickled cucumbers, for serving
We recommend
Recipes with similar ingredients: tofu, potato, garlic powder, chili seasoning, chili sauce, celery, carrot, cheddar cheese, ketchup
Cooking the dish according to the recipe:
- Preheat oven and bake potato balls according to package directions. Mix with 0.5 tsp. chili spice mixes and 1/4 teaspoon garlic powder; season with salt and pepper to taste.
- Meanwhile, crumble the tofu over a paper towel-lined plate. Mix the ketchup and chili sauce in a bowl.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the onion, celery, carrots, and a pinch of salt. Cook, stirring, for 3 minutes. Add the remaining 1 tablespoon chili powder and 1/2 teaspoon garlic powder. Cook, stirring, for 1 minute. Add the tofu, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring, for 3 minutes. Add 3/4 cup ketchup-sauce mixture and 1/3 cup water; simmer until thickened, 2 minutes.
- Place the bottom bun halves on a baking sheet. Top with the tofu mixture, remaining sauce, and cheese. Bake until the cheese is melted, 3 minutes. Add the pickles and top with the top bun halves. Serve with potato chips.
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