6 responses to “Oh Drat !”

1. I’ve never had from-scratch sloppy joes. Judging from some of your ingredients, and the name, I would guess they are more Tex-Mex than what you get from a can. I love both traditional Mexican and Tex-Mex. Sounds delicious.
   Kate

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   • Correct; Tex-Mex. I’m vegan, so rather than ground meat (actually, ground turkey), which I used to use before I became vegan, I now use plant-based crumbles. When properly flavored, you can’t tell the difference. I’ve never even tried the ‘canned’ varvariet. I’ve been making one form or another of my Sloppy Joses for at least 30 years… So, this last batch was a stunning disappointment 😞

     Thanks for reading and commenting, Kate …; -)

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     • Well, I’d like to try it, especially since I rarely eat meat. For some reason, maybe my age, I have a hard time digesting meat. My bro-in-law (husband’s brother) makes wonderful pico de gallo. He brings me a batch every once in a while. 😋

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     • OK… You’ll need (and remember, I improvise depending on what I have, so substitutions and measurments are more to taste than exact): 1 package of plant-based crumbles, onion, garlic, I can tomatoes and green chilies (regular to hot, dependiing on your taste – I usually use the regular, or ‘original’ whatever it’s called, 1 can condensed tomato soup, Worccestershire sauce, soy sauce, chili powder (to taste), salt and black pepper, maple syrup, (I usually add a cup of frozen whole cernal corn to top it off – and sometimes some shredded plant-based ‘cheddar’ also as a topping).

       1. bown the crumbles and add worcestershire sauce and soy (don’t overdo the sauces)
       2. add onion and garlic – cook till onion is translucent
       3. add can of tomatoes and chilies and tomato soup (straight – no added water)
       4. add seasonings (chili powder, salt, pepper)
       5. add about a Tbls of maple syrup
       6. add corn (if using it)

       Cook on medium heat for 10mins (about). I like to serve it on toasted sourdough bread with a sprinkle of shredded cheddar on the hot sloppy joese. It keeps well for about a week in the fridge … and usually tastes even better on the second day…

       Hope this helps…; -)

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     • Thanks for sharing your recipe, Liam. I’ll take a screen shot to save it, and when my digestive issues settle down, I’ll give it a try. Right now, anything spicy makes my stomach burn. But this problem has come and gone before, and hopefully, it will go again. So many of my favorite foods I can’t eat at the present time.

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     • De nada…; -)

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