Sloppy Soy Joes

Place the textured soy protein (TSP) in a large heatproof bowl and pour boiling water over it, using enough to fully submerge the granules. Allow the soy protein to rehydrate for 8–10 minutes until softened and spongy.

Drain the rehydrated soy protein through a fine-mesh strainer, then press firmly with a clean cloth or paper towels to remove as much excess moisture as possible. Set aside.

Heat a tablespoon of oil in a large skillet over medium heat and sauté diced onion, minced garlic, and diced bell pepper until softened and lightly golden, about 5 minutes.

Add the drained soy protein to the skillet and cook, stirring frequently, for 3–4 minutes until it begins to brown slightly and absorb the aromatics.

Stir in tomato sauce, tomato paste, brown sugar, Worcestershire sauce (vegan if preferred), mustard, and a splash of apple cider vinegar to create the signature sweet-tangy sloppy joe sauce.

Reduce heat to medium-low and simmer the mixture uncovered, stirring occasionally, for 10–12 minutes until the sauce thickens and clings to the soy protein. Season with salt and pepper to taste.

Remove the skillet from heat and allow the filling to rest for 2 minutes so the flavors meld and the mixture firms up slightly for easier serving.

Spoon the sloppy soy joe filling generously onto the bottom half of toasted hamburger buns, cap with the top bun, and serve immediately.