Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
tara@starburst.umd.edu (Tara McDermott)
Textured Soy Protein Sloppy JoesIngredients (use vegan versions): 2 small-medium green peppers
2 medium or 4 small onions
1 1/2 cup boiling water
2 1/2 cup tomato sauce
1 1/2 cup textured soy protein
2 tablespoon mustard (or more)
2 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon or so of soy sauce
1/2 teaspoon pepper
1 teaspoon sugar (I use Sucanat)
Directions: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.
Excellent recipe !! My seven-year old son loved it. Quick, easy and a good way of getting kids to eat veggies.
Archived comment by: d.L
This is a great quick recipe for busy people. It is good to have when you're craving an old favorite from the pre-veggie days!
Archived comment by: melissa
Yum! I tried this with red peppers because I was out of green and I prefer the sweetness of red. The sweetness was great with the kick of the chili powder. Great flavor, great texture, and EASY!!!
Archived comment by: amy
the best tasting.the public every where should hear about this
Archived comment by: stefan
This was great! I had never tried textured soy protein before, and this was a wonderful way to start =)
Archived comment by: michelle
This sounds delicious, but I do have a question. Please forgive me, but I'm new to this. Does the textured soy protein need to be rehydrated before adding it in with the other ingredients? I appreciate your help! Donna
Archived comment by: donna
same question as donna . . . being from australia, I've never seen textured soy protein in the shops until today - so ive bought some but there's no instructions on how to cook it!! your help is appreciated !! thanks
Archived comment by: anna
I made this tonight, with a couple of my own variations. It was really good. My step-dad said he couldnt tell the difference. I will definitely make this again, it was really thick and spicy (though I did add a little extra tobasco and some cayenne).
Archived comment by: erika
I'm a newbie and I made this for my Husband and he does eat meat and I asked him to try it and he really did not want to but he did and he went back 4 times. He told me that he could not tell the difference. So thank you so much this is a good way of eatting better and having good recipes like this really help so thank you so much GOD BLESS YOU
Archived comment by: kimberly
what's textured soy protein
Archived comment by: lynn
My meat-loving father commented, I like these better than meat sloppy joes. Good recipe!
Archived comment by: sam
textured soy protein (textured vegetable protein) is a meat substitute made from defatted soy flour which is then compressed. It is usually sold in the form of dehydrated granules. To rehydrate, mix 7/8 cup of hot water for every 1 cup textured soy protein. Flavoring the water (beef-like, chicken-like, or vegetable bouillon, for example) will result in flavored textured soy protein.
Archived comment by: dana
I have made this twice now, and it is really good. I made a few modifications the second time around, but this is one of the best tsp recipes I have. (Dont hydrate the textured soy protein before you add it into the recipe.)
Archived comment by: ljbarte
Amazing recipe! I used tomato soup (Imagine Foods) instead of tomato sauce since I was out, and it still came out great, although a bit liquid-y.
Archived comment by: tranquility79
Enjoyable! I omitted the salt and soy sauce to lower the over all salt content. I also used canned spaghetti sauce intead of plain tomato sauce and substituted ketchup for sugar.
Archived comment by: ivy100
great stuff! here in Chile vegi options are more limited, so this was a great way to treat my (meat-loving) Chilean boyfriend to a fun, informal gringo meal! we both loved it. my only problem was, it would´ve been nice to know the # of servings from the recipe beforehand. I´m guessing 4-6, or more, because I halved the recipe and it was still way too much for 2 people. At least I know I have a great lunch tomorrow!
Archived comment by: sierranevada
This one is great. I didn't have any tomato sauce so I used salsa and it was amazing. I'll definitely be making this one again. Thanks!
Archived comment by: bahamaMama
This was pretty good, but missing something!! I added 2 capfulls of vegan (duh) liquid smoke and BOOM it upped the taste to the max. Of course this tastes more like vegan stuffed green peppers than sloppy joes to me.....hup! Also, my onions and peppers were done cooking way before all the water was gone....so I dumped out almost all the extra water. I was afraid maybe I wasn't suppose to, so I kept ~1/4-1/2 a cup of the water in there when I added all the other ingredients. Maybe the submitter can update the recipe to reflect this? Sweet!
Archived comment by: graphix
I thought the flavour and consistency were so-so. Not amazing but not bad. Afterwards my girlfriend and I had the most hideous and lengthy stomach pains. I used TVP from a local bulk food store, the Bulk Barn. I'm not sure if it was the particular TVP I used, the recipe, or what. We felt like a couple of about to burst pigeons after swallowing mouth full after mouth full of unthoughtfully discarded wedding rice. It was hours of torture.
Archived comment by: fbp
Regarding pros and cons of tvp, I have heard that some people object to tvp not just because it is hard to digest, as fbp mentions, but because it is a highly processed food. My jury is still out on whether I think tvp is really all that unhealthy, but in recipes I do often replace tvp with crumbled tempeh. It has a similar texture. I use the same amount of tempeh as tvp would equal when reconstituted. You have to experiment to reduce the liquid your recipe calls for, because the tempeh won't absorb it like tvp. Frying the tempeh first makes it crispy and easier to crumble, but if you are concerned about fat you can crumble it raw. And, because it is a fermented product, it is relatively easy to digest--compared to other soy products.
Archived comment by: kokua
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