Recipe

A A A

• 1 cup boiling water
• 1/2 cup sun-dried tomatoes , packed without oil
• 1 tbsp olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1/4 cup packed brown sugar
• 1 tsp dried oregano
• 1 tsp chili powder
• 2 tsp lower-sodium worcestershire sauce
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1/8 tsp salt
• 1 (28-oz) can crushed tomatoes, undrained
• 1 (12-oz) package frozen meatless recipe crumbles
• 8 (1.8-oz) white-wheat hamburger buns

• 1 Combine 1 cup boiling water and sun-dried tomatoes in a small bowl; let stand 15 minutes. Drain.
• 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.
• 3 Stir meatless crumbles into vegetable mixture; cook over medium-high heat 4 minutes or until thoroughly heated, stirring frequently.
• 4 Spoon about 1/2 cup vegetable mixture onto each bun bottom; cover with bun tops.
• 5 Young Chefs can:
• 6 Watch tomatoes rehydrate
• 7 Measure chopped bell pepper
• 8 Older Chefs can:
• 9 Measure brown sugar
• 10 Place buns on plate, and help assemble sandwiches