Ingredients

• 1 to 2 tablespoons extra virgin olive oil
• 10 ounces Beefless Ground (Gardein brand) Impossible would work great too
• 1/2 cup onion, diced
• 1/3 cup green bell pepper, diced
• 1 tablespoon fresh minced garlic or from a jar
• 2 to 3 teaspoons vegan beef flavored bouillon powder *see notes
• 1 8 ounce can tomato sauce (you can use more to make it more sloppy) you will have to adjust seasonings to suit your taste
• 1/2 to 3/4 cup KC Masterpiece barbecue sauce or your favorite barbecue sauce (to taste)
• 1 tablespoon brown mustard (I used stone ground)
• 1/4 cup ketchup
• 1 tablespoon Cider vinegar
• 2 tablespoons Worcestershire sauce (look for vegan)
• 1 to 2 teaspoons sriracha (optional)

Directions

• 1. Preheat a skillet over medium heat. Add the olive oil, onion and bell pepper. Cook stirring occasionally for about 10 minutes or until cooked completly.
• 2. Add garlic and the remaining ingredients except the beefless ground. Cook; covered stir occasionally until heated through. Let simmer about 5 to 10 minutes for the vinegar to simmer down.
• 3. Add frozen beefless ground; stir to combine, let cook covered 5 minutes minimum and up to 20 watching it closely so it does not dry out and stick to the pan and burn. stir occasionally.
• 4. Serve on toasted buns if you like with cheese if desired for vegetarians and for Vegans of course vegan cheese

Notes

• You can mince the veggies up in a mini prep or food processor so that they are a bit smaller. But what ever size you like is best.
• * beef flavored bouillon I like these two
• https://www.amazon.com/Orrington-Farms-Flavored-Granular-6-Ounce/dp/B005VOOJDY/
• or
• https://www.amazon.com/RC-Fine-Foods-Foundations-Gluten-Free/dp/B00ARC4U02/

Photos