Into a large skillet over medium-high heat, crumble the vegan ground beef, using a spatula to break up any large clumps.

When the ground beef begins to release its juices, add the bell pepper and onion. Cook for 6 minutes, stirring frequently until the meat is browned.

Add the ketchup, Worcestershire sauce, taco seasoning, salt, and pepper. Stir to combine.

In a small bowl, whisk together the cornstarch and beef-style broth. Pour the mixture into the pan and continue cooking for 3 minutes, until thickened slightly.

Remove the skillet from the heat then stir in the grated provolone cheese.

Pile the sloppy joe mixture onto toasted buns and serve hot.