2 Tbsp. olive oil
2 cloves garlic, minced
½ green bell pepper, diced
½ white onion, diced, addition slices for serving
4 cups cauliflower diced into small pieces, about 1lb. chopped
¾ cup tomato sauce
1/2 cup vegetable broth
1 Tbsp. coconut sugar
1 ½ Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1 tsp. red wine vinegar
1 tsp. chile powder
¾ tsp. salt
½ tsp. yellow mustard
¼ tsp. red pepper flake
¼ tsp. cumin
Fresh ground black pepper, to taste
Fresh parsley, for garnish
4 whole wheat buns
Heat the olive oil in a large pan on medium-high heat.
Add in the garlic, pepper and onion and cook until just lightly golden brown, about 2-3 minutes.
Add in the cauliflower and cook, stirring frequently, for 2 minutes.
Add all the remaining ingredients, except parsley, and stir together. Make sure the really break the tomato paste down into the sauce.
Turn the heat up to high and bring to a rapid boil. Then, reduce the heat to medium and simmer, stirring occasionally, until the liquid evaporates, and the mixture is thickened (but still moist and saucy!) This takes about 10 minutes.
Divide the mixture between the buns and garnish with parsley and onion (optional).
Adapted from: https://www.foodfaithfitness.com/vegan-sloppy-joes-with-cauliflower/