1-1.5 cup Plain Longève Plant-based Protein Crumbles
¾ cup hot water
2 Tbsp. vegetable oil
½ small onion (about ¾ cup), diced small
½ cup bell pepper, diced small
½ tsp. granulated garlic
½ tsp. chili powder
¼ tsp. black pepper
1/8 tsp. allspice
2 tsp. brown sugar
1 8-oz. can tomato sauce
¼ cup ketchup
1 tsp. prepared yellow mustard
1 tsp. Worcestershire sauce or soy sauce
½ cup water
Hamburger buns, for serving
Combine Longève crumbles with ¾ cup hot water in a small bowl. Let sit for 5 minutes to rehydrate.
Meanwhile, heat vegetable oil in a non-stick skillet over medium heat. Add rehydrated crumbles, onion and bell pepper and cook, stirring frequently until vegetables soften and begin to brown, about 5 minutes.
Add spices and sugar and cook for an additional minute or two.
Add tomato sauce, ketchup, mustard, Worcestershire sauce and water, stir well and bring to boil. Reduce heat and simmer, uncovered for about 15 minutes, stirring frequently until mixture has thickened significantly. Taste, and adjust seasoning if desired.
Serve hot, piled high onto soft hamburger buns. Don’t forget the napkins!