Yield
8 servings (serving size: 1 sandwich)

How to Make It

Step 1

Combine 1 cup boiling water and sun-dried tomatoes in a small bowl; let stand 15 minutes. Drain.

Step 2

While tomatoes hydrate, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic. Cook 6 minutes or until vegetables are tender, stirring frequently. Stir in sun-dried tomatoes, brown sugar, and next 7 ingredients. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, 6 minutes or until slightly thick, stirring occasionally.

Step 3

Stir meatless crumbles into vegetable mixture; cook over medium-high heat 4 minutes or until thoroughly heated, stirring frequently.

Step 4

Spoon about 1/2 cup vegetable mixture onto each bun bottom; cover with bun tops.

Step 5

 

Step 6

Young Chefs can:

Step 7

Watch tomatoes rehydrate

Step 8

Measure chopped bell pepper

Step 9

 

Step 10

Older Chefs can:

Step 11

Measure brown sugar

Step 12

Place buns on plate, and help assemble sandwiches

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