8 oz (1/4lb) dry textured soy protein crumbles by weight
12 oz cold water
2-3 tablespoons veggie oil
2 tablespoons paprika
3 tablespoons chili powder
3 teaspoons cumin
salt and pepper to taste
1 medium yellow onion finely chopped
2 toes garlic finely minced
2 large bell peppers finely chopped
2 14oz cans chili style diced tomatoes
1/2c - 3/4c water (just enough to loosen the mixture and make it a little liquidy)
1 tablespoon ketchup and prepared yellow mustard (optional)
Combine first 7 ingredients and rest in fridge for 20-30 minutes.
Saute onion, garlic and peppers till onions clear. Add textured soy protein mixture from fridge and brown well stirring often.
Add tomatoes and water and simmer 5-10 minutes till proper consistency is achieved. (sauce should be fairly thick.)
For sloppy Joes, add ketchup and mustard.
For chili dogs, place a Smartdog or Tofupup type dog on a large sausage roll, add dog sauce and top with pickle, chopped onion and shredded cheese substitute, and ketchup, mustard, hot sauce, or horseradish to taste. Place in toaster oven and toast a few minutes.
For Joes, top a toasted split roll with sauce, chopped onions pickle and shredded cheese substitute.
I know it seems like allot of chili and oil (I use even more chili and cumin since I’m from the southwest, and even a diced jalapeno or two), but this makes the meat equivalent of 2-2.5Lbs of ground animal.
You can even make Navajo tacos with this sauce by putting black beans, the sauce, shredded cabbage or lettuce, diced chilies and tomatoes, and diced onions on grilled flatbread or Navajo frybread.