• ½ cup sun-dried tomatoes
• 1 tbsp olive oil
• 1½ cups chopped onion
• 1 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp basalmic vinegar
• 1 tsp sugar
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp black pepper
• pinch of salt
• 28 oz crushed tomatoes
• 12 oz frozen soy crumbles, thawed
• Hamburger buns or rolls

If the sun-dried tomatoes are not stored in oil, soak them in boiling water for five minutes, then drain. Chop the sun-dried tomatoes. Heat the olive oil over medium-high, then saute the onion, bell pepper, and garlic until tender (about three minutes). Stir in everything but the soy crumbles, bring to a boil, reduce heat, and simmer for 20 minutes, stirring occasionally. Add soy crumbles and cook until heated (around 2 minutes). Spoon into rolls to serve.