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 

2.5 cups Water

— 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. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2 cups of water for 5 minutes, stirring halfway.

  2. Stir in Adda Mix and mix well. Mix riced cauliflower into prepared mix.

  3. Cook Adda Veggie ground crumble on a tilt skillet or in an oven.

    Tilt Skillet Instructions:

    Add 1⁄2 cup of cooking oil to a tilt skillet.

    Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.

    Once browned, flip using a spatula and continue to cook. Add remaining 1⁄2 cup oil and chop with spatula until mixture appears evenly browned and crumbly. Remove from heat.

    Baking Instructions:

    Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

    Stir 1 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 15-20 minutes. Ground crumble will appear slightly browned when ready.

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

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

  6. 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.

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

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

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