Sloppy Veggie Burgers

Sloppy Veggie Burgers

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 1/2 medium green or red bell pepper
• 2 teaspoons bottled minced garlic
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/4 cup water
• 1 tablespoon brown sugar, firmly packed
• 2 teaspoons Worcestershire sauce
• 2 teaspoons red wine vinegar or cider vinegar
• 1 (12 ounce) package frozen texturized vegetable crumbles, for recipes
• 1/4 teaspoon salt, or to taste
• Black pepper, to taste

• Heat oil in a deep 12-inch, nonstick skillet over medium heat. 
• Peel and coarsely chop the onion, adding it to the skillet as you chop. 
• Seed and chop the bell pepper, and add it to the skillet. 
• Cook for 2 minutes to soften the onions, stirring from time to time.
• Add garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar, texturized vegetable protein crumbles, salt and black pepper to taste. 
• Stir until all of the tomato paste is thoroughly incorporated.
•  Lower the heat to simmer and continue to cook for about 5 minutes.
• While the sauce simmers, toast or heat hamburger buns, if desired. 
• To serve, spoon equal amounts of sauce on each bun bottom and cover with the bun top.