Reviewed: Mar. 13, 2009

These were really good. I served them open face on a toasted wheat hamburger bun...not "hallowed". I also cut back a little on the chili powder, they were pretty spicy. This recipe actually made 4 servings for us.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 13, 2009

I could eat this every day, twice a day. I love love this recipe, it's healthy, tasty and you can store some in the freezer for another day (or for dinner!). I made it pretty bare minimum, all the ingredients fresh but no vinegar, no tomato paste, and fresh raw tomatoes, not canned. It is so delicious.

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valemeco

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Reviewed: Mar. 7, 2009

Delicious! Lightly mashing the beans gave the mixture a nice meaty texture. I also added 1T Thai chili sauce to give a little sweet to the spicy. I will definitely make this again.

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traveling1

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Reviewed: Mar. 4, 2009

next time i'm going to puree the beans so it goes better with the kids, otherwise a new favorite

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meg

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Reviewed: Mar. 3, 2009

this is a delicious recipe! me and my friend made it, and ended up just eating it by it's self it was so good. We added some fake meat to it, which added some of the traditional texture to it.

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Sarah C

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

One of my all time favorite vegetarian recipes. I always make a double batch because it goes quickly, even with my husband, who normally despises vegetarian food. The first time I made this recipe, the two of us ate it in one sitting. I use a mild chili powder and 3/4 t pepper, otherwise it's way too spicy for our household.

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UmmSqueakster

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

This recipe was good, but nothing to write home to mom about. I like that it is really simple to make, and I had all ingredients on hand, so it's a good pantry-ready recipe (hence the four stars). I zipped my tomatoes in a blender a few seconds to make it less chunky. I left everything else the same. My chili powder must be pretty mild, or I like it more than other people, because I didn't have a problem with the amount. Definitely top with sharp cheddar (and tabasco if you like some heat). ***I still won't write home to Mom about this, but this recipe has become a staple in my home. I eat it all the time now. Thanks for a great little sandwich recipe that doesn't use faux-meat.

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Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jackson Hole, Wyoming, USA

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Reviewed: Jan. 22, 2009

This is a great recipe! I too "tweaked" it a little, added more garlic, used balsamic vinegar and a little less chili powder. My husband, A huge meat eater LOVED it. I took the left over mix and used it with spaghetti the next night and that was AWSOME!

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doxiemom4evr

Cooking Level: Expert

Home Town: Portsmouth, New Hampshire, USA

Living In: Oneida, New York, USA

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Reviewed: Jan. 18, 2009

My partner and I really enjoyed this recipe. He ate 3.5 sandwiches! We are always looking for good vegetarian recipes. I did decrease the amount of chili pepper to 1 tbsp. From reading the instructions, I plan to double the recipe next time so that I can freeze the leftovers.

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ellen

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Reviewed: Jan. 18, 2009

This was a wonderful spin on regular sloppy joes. Like other reviews suggested I cut back on the chili powder to 1 tsp. I just felt like 1 1/2 tbsp was a lot. I didn't add the carrots either, but I doubled the other veggies to about a cup each. I confess that I did add a lb of ground beef so that way my husband would eat it. I also added a splash of worcestershire sauce, a tbsp of soy sauce and about a 1/2 cup of ketchup. That really gave it the sweetness that it needed and helped hold it together more. BTW - It was great the next morning with a fried egg and hashbrowns on top served open face. :) Will definitely make this again. Thanx!

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Shasta

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 18, 2009

As written, the recipe's flavor was not exactly what I like in a sloppy joe. The few changes I made took care of that. I increased the garlic to 2 cloves, decreased the chili powder to 1 TBS., increased the vinegar to 2 TBS., and added about 1 1/2 TBS. sugar. This took away some of the heat and acidity and created a slightly sweet and sour flavor.

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sheocon

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Reviewed: Jan. 13, 2009

Yummy!I now prefer this to the meat version. Instead of trying to regulate the seasoning combo, I cheated and used McCormick's sloppy joe mix and it is just perfect. I also added mushrooms to give it a "meaty" bite.

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ADVERUM

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Reviewed: Nov. 30, 2008

Perfect and wonderful!

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happychef211

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 9, 2008

I am glad I read the reviews about altering the spices, we have sensitive mouths around here! I halved the spices, doubled the vinegar and garlic. Delish! My carniverous father also enjoyed it.

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Vanessow

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Reviewed: Nov. 8, 2008

I wanted to like this more than I did, but gave it 4 stars b/c my MEAT eating husband thought it was good and that is always a big plus in my book! It did get better the next day when flavors had a chance to mingle a little more... but I also added after the recipe was done(b/c I wasn't really happy with it) so I'm not sure if it was the additions or the actual recipe. Again, the hubby liked it a lot, so I will be making it again. Thanks!

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thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 7, 2008

Good, but way too spicy. I'd say cut the chili powder down to 1 tbsp (or even less).

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tchelseat

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Reviewed: Oct. 27, 2008

We didn't use this for sandwiches, but it made a great topping for baked potatoes! I lessened the chili powder and black pepper by 1/2 per other suggestions and used a mix of colors of peppers. I also doubled the vinegar and since I didn't have tomato paste, I put in two tablespoons of tomato sauce. The baked potatoes and a salad on the side made a very filling and nutritious meal.

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April

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

Good enough to make again. I made it just like the recipe said except I used whole grain buns. I felt like it was missing something, but it's a great basic to play with. Thanks for the recipe!

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KIM

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Reviewed: Sep. 18, 2008

This was absolutely delicious. I followed the recipe exactly except I only added in 1 tablespoon of chili. 1 1/2 would have been way too much. I will be making this again for sure! Update: I had plenty of leftovers because I ended up eating this by myself; my boyfriend said it was no substitute for sloppyjoes (I disagreed) but that it might make a good spaghetti sauce. So today that is what I did with the left overs. I put them back on the stove in the pot and began reheating, added 1/3 cup of water, 2 tblsp of the tomato paste, 2 tblsp of olive oil, 1/2 tsp. each of garlic powder and oregano, and a large pinch each of ground thyme and parsley, then I put it over cooked pasta. I used egg noodles because that is all I had on hand at the time, but I think it would be even better on angel hair, or shells even as a form of goulash. To top it off I added parmesan cheese. My boyfriend was actually right about something! It came out really well.

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lovemyjammies

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Sep. 17, 2008

This is a great meal to make for beginner vegetarian cooks! I LOVED it!!

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irisx88x

Cooking Level: Beginning

Home Town: Barrington, Illinois, USA

Living In: Rock Island, Illinois, USA

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