Dry Textured Soy Protein

Don’t you just love sloppy joes? Oh what’s a vegan to do? I’ve always seen textured soy protein in the bins at my health food store but never knew what it was used for or how to use it.
This recipe uses textured soy protein, when it cooks it looks just like ground beef. In fact I
might have tricked my husband into eating it if he didn’t realize I was eating it too (he would know there’s no meat in it!) He did try it and told me “it wasn’t bad” yea, he just didn’t want to admit to me it was good!
This recipe is from “Skinny Bitch in the Kitch” this book has fantastic recipes. I’ve tried several and there all tasty.
Sloppy Joes
Serves 4-6

2 tablespoon refined coconut oil
1 green bell pepper, cut into 1/4 inch slices

1 stalk celery, halved lengthwise and cut into 1/4 inch slices
2 large onions, chopped
4 oz thinly sliced shite or cremini mushrooms (about 2 cups)
1 teaspoon chili powder
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
2 cups water
1-15 oz can tomato sauce
1/4 cup Bragg’s Liquid Aminos (or 8 teaspoons tamari or soy sauce)
1/4 cup ketchup
1 1/2 cups textured soy protein
4-6 vegan whole wheat hamburger buns
Heat oil in a skillet over medium high heat. Add the bell pepper and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 4 minutes. Add tghe mushrooms, chili powder, salt and pepper and cook, stirring occasionally for 2 minutes. Stir in the water, tomato sauce, Bragg’s Liquid Aminos or tamri or soy sauce, and ketchup. Stir in the textured soy protein, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 20 minutes.
Serve on buns…..incredible!

Creamy Cole Slaw
Serves 4-6
1/4 cup vegan mayonnaise
1/4 cup vegan sour cream
1/2 tablespoon white wine vinegar
1/2 tablespoon agave nectar
1/2 teaspoon fine sea salt
1/2 head green cabbage, quartered, cored and thinly shredded
1/8 small red cabbage, halved, cored and thinly shredded
1 carrot, shredded
(you can just use the pre-packaged coleslaw mix if you want)
In a small bowl, whisk together the mayonnaise, sour cream, vinegar, agave nectar and salt;set aside.
In a large bowl, combine the green cabbage, red cabbage, and carrot. Add the dressing and toss until well combined. Cover and refrigerate for 24 to 48 to let the flavors develop.

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