Cauliflower Sloppy Joes

24 Servings – Serving size: 1 sandwich

Soy-free • Vegan

NSLP/SBP CREDITING INFORMATION: One sandwich (½ cup filling) provides: 2 oz MMA, ¼ cup other vegetable, and 1.75 oz equivalent grains.

 

Ingredients

1 bag Protein Crumbles 

1 bag Adda Veggie Original Blend 

1.8 lb Riced Cauliflower, fresh or frozen * (or 2.1 lb diced mushrooms)

1 cup Cooking oil 

— Sloppy Joe Sauce —

1.5 cups Tomato Sauce, canned, no salt added

3 cups Barbecue Sauce, low sodium

1.5 cups Water

— Accompaniments for Service —

24 Hamburger Buns, whole wheat, toasted and split

(Optional) Pickles, chopped cabbage or cole slaw.

* If using pre-packaged riced cauliflower (fresh or frozen), steam riced cauliflower for 10 minutes, until tender. If using fresh, whole cauliflower, pulse in a food processor until finely riced.

Instructions

  1. Pre-heat oven to 350°F.

  2. Line 1 sheet pan with parchment paper.

  3. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  4. Stir in Adda Mix and mix well.

  5. Mix riced cauliflower into prepared mix.

  6. Add 1 cup of cooking oil to the prepared mix. Stir until evenly mixed.

  7. Spread the mix out evenly on the lined baking sheet.

  8. Bake for 15 minutes. Ground crumble will appear slightly browned when ready.

  9. Prepare sauce: Combine barbecue and tomato sauces with 1.5 cups water. Heat in a large stock pot.

  10. Mix in cooked meatless crumble and remove from heat.

  11. Pour sloppy joe mixture into steam table pan (12" x 20" x 2").

    Critical Control Point: Hold sloppy joe mixture for hot service at 135°F or higher.

  12. Place bottom half of each bun on a sheet pan. Use 2 sheet pans for 24 servings.

  13. To serve, using a No. 8 scoop portion ½ cup sloppy joe mixture onto the bottom half of each bun.

  14. Place top half of bun on top of each sandwich.