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Try this Tvp Sloppy Joes (Vegan) recipe, or contribute your own.
- Carbohydrate 261.9463725 g
- Cholesterol 0 mg
- Fat 8.983935 g
- Fiber 71.7850251731873 g
- Protein 60.6985075 g
- Saturated Fat 1.377576 g
- Serving Size 1 1 Serving (4754g)
- Sodium 22537.1035 mg
- Sugar 190.161347326813 g
- Trans Fat 2.58576 g
- Calories 1166 calories
Step-by-step
- In a very large covered frying pan, saute onions and peppers in water.
- When mostly cooked, add remaining ingredients and stir well.
- Cook on medium for 20 minutes, covered, stirring occasionally.
- When done, serve over toast, english muffins, or rice.
How many portions does this actually yield when the ingredient proportions span multiple cups of textured vegetable protein and tomato sauce? This formulation generates a substantial volume, easily filling a very large frying pan and yielding enough mixture to feed a crowd or supply several days of meal prep. When scaling this recipe up or down, the primary variable is the hydration ratio required to rehydrate the dry soy protein properly without leaving standing pools of liquid. Maintaining the correct proportion of boiling water to textured vegetable protein ensures that the final product retains a dense, chewy mouthfeel rather than turning into a watery porridge.
Adjusting the batch size requires careful attention to pan capacity and moisture evaporation rates during the twenty-minute simmer. A wider skillet accelerates reduction because moisture escapes across a broader surface area, whereas a narrow, deep pot traps steam and requires longer cooking times with the lid partially ajar to achieve the desired consistency. Because textured vegetable protein acts as a neutral sponge, it absorbs seasonings uniformly regardless of batch size, meaning salt, chili powder, and soy sauce can be multiplied linearly without throwing off the flavor profile. Tasting the mixture near the end of the simmering window allows for final adjustments to acidity and heat before the sauce fully binds to the rehydrated protein.
Timing remains straightforward even when modifying quantities, though denser vegetable loads demand more frequent stirring to prevent scorching at the base of the pan. The onions and peppers should be sweated down completely in water until translucent before introducing the dry components and liquids, establishing a tender foundational texture that contrasts with the firm bite of the rehydrated soy. Allowing the covered pan to sit off the heat for five minutes after the twenty-minute cooking timer expires lets the sauce thoroughly penetrate the protein granules. This short resting phase stabilizes the loose mixture, making it much easier to ladle over toast, English muffins, or rice without causing immediate structural collapse of the base.
Leftovers store reliably in an airtight container in the refrigerator for up to four days, and the flavor often deepens as the spices meld further overnight. Reheating benefits from the addition of a tablespoon of water to compensate for moisture loss during chilling, restoring the original glossy texture of the tomato base. Freezing is also an option for portions exceeding immediate needs, provided the mixture is cooled completely before sealing in freezer-safe bags to prevent ice crystal formation. Thaw frozen portions overnight in the refrigerator before reheating gently over medium-low heat until warmed through.
