Ingredients
Servings: ￩￫
| 1/4 | cup vegetable or canola oil |
| 1/2 | cup minced onion |
| 16 | oz meatless crumbles |
| 1/2 | cup minced zucchini |
| 1/2 | cup shredded carrots |
| 3 | large tomatoes |
| 2 | medium garlic cloves, minced |
| 1/2 | cup marinara tomato sauce |
| 1 | tbsp worcestershire sauce |
| 1 | tbsp honey |
| 1 | tbsp blackstrap molasses |
| 1 | tsp cayenne pepper |
| 1 | tsp celery seed |
| 1 | tsp ground cumin |
| 1 | tsp kosher salt |
| 2 | tsp ground coriander |
| 2 | tsp dried thyme |
| 2 | tsp oregano |
| 2 | tsp paprika |
| 2 | tsp ground black pepper |
| 6 | regular hamburger buns |
| 1 | cup shredded cheddar cheese or colby jack cheese |
Instructions
Heat oil in a large deep skillet over medium-low heat. Cook the onion until translucent. Add the garlic and cook another few minutes.
Add the meatless crumbles and cook until golden brown. Stir frequently to avoid burning.
Add the zucchini and carrots; cook another few minutes.
From this point on, you can use a crock pot or continue using the pan.
In a separate bowl (or the crock pot), mix together the tomato sauce, worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper. If using a skillet, add, stir, and simmer another 10 to 15 minutes. Stir frequently to avoid burning. If using a crock pot, cook on high for 4 hours or low for 6-8 hours.
Spoon hot onto hamburger buns and sprinkle with shredded cheese.
