A blast from the past, this Recipe Makeover of a 1930's supper dish combines soy, herbs and spices for a quick, flavorful meal.
Per serving: 292 calories and 6.9g fat.
Saves: 120 calories and 9.3g fat over a traditional recipe!
Preparation Time: 20 mins
Cooking Time: 25 mins
Yield: 8 x sandwiches
Traditional recipes, although tasty, can be high in calories, fat and sodium. This healthier vegetarian soy recipe trades regular ground beef for soy protein, and uses lower-sodium products.
Place soy protein in medium bowl. Add 1-1/2 cups hot water and set aside 5 minutes to rehydrate.
Heat soybean oil in large saucepan over medium heat. Add onion and sauté 5 minutes, stirring occasionally, until translucent and browned. Add bell pepper, celery, tomato paste, rehydrated soy protein and 3 cups hot water. Bring to a boil.
Stir in molasses, chili powder, cumin, oregano, vinegar, and salt. Reduce heat, cover, and simmer 15 minutes. Remove lid and bring to a boil. Boil 3 to 5 minutes or until mixture is thickened. Stir in spinach and ketchup and return to a boil. Remove from heat and spoon rounded 1/2 cupful onto bun.
* Textured Soy Protein (TSP) is also known as Textured Vegetable Protein (TVP).