3 tbsp. agave nectar (can swap for honey but will alter taste slightly)
1 tbsp. molasses
½ tsp chili powder
1 tsp yellow mustard
Instructions
Very finely mince the garlic, bell pepper, celery, and carrot or pulse in a food processor. Add to a nonstick pan over medium heat (spritzed with nonstick spray or lined with a small amount of water). Sautee 5 minutes.
Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 5 - 10 minutes until the flavors have melded.
Use as you would sloppy joe sauce. Typically 1½ c per 2 heaping cups meat substitute (such as soy crumbles, crumbled tempeh/tofu, veggies) or even "real" meat, if desired.
Store extra in a sealed container in the fridge or freezer.
Notes
1½ c = 1 can (15 oz) sauce. Can suggests preparing with 1 lb of ground meat, prepared. I found ~2c meat substitute (usually 1 frozen package) was perfect. This recipe makes 2 cans worth. If you don't like the finely minced vegetable pieces in the sauce, you can pulse in a food processor or blender until smooth (cool slightly first). Opt for tomato paste and tomato sauce with as few ingredients as possible to keep this sauce loaded with real ingredients.