Vegetarian Sloppy Joe on Bun - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (227 g/8 oz)

Ingredients

	Metric	Imperial
Lightlife grounds, vegetarian, raw slab(442g)	4 slabs(1.750 kg)	4 slabs(3 lbs 13 oz)
Margarine, soft	80 g	3 oz
Onions, frozen, diced	300 g	11 oz
Chili Powder	20 ml	2 tsp
Garlic Powder	20 ml	2 tsp
Paprika	10 ml	2 tsp
Black Pepper	10 ml	2 tsp
Flour, all purpose	125 ml	1/2 cup
Ketchup	500 ml	2 cups
Tomato Sauce, low sodium, canned	1 L	4 cups
Mustard, yellow	40 ml	2 Tbsp 2 tsp
Hamburger Buns, wholewheat, 50 g/1.8 oz	25 each	25 each

The day before, thaw raw vegetarian crumble under refrigeration at <40'F/4'C until use.
In a large skillet, melt margarine over medium-high heat. Add diced onion; cook and stir until onions are translucent.
Add in chili powder, garlic powder, paprika and ground pepper.
Add the raw vegetarian meat crumbles and cook until crumbly. Sprinkle flour over the mixture and stir until blended.
Stir in ketchup, tomato sauce, and yellow mustard. Bring to a boil, cook, and stir 1-2 minutes until thickened. Ensure internal temperatures reaches 165'F/74'C for a minimum of 15 seconds. Maintain >140'F/60'C until assembly of the sandwich.
Assemble the sandwich: Spread 125 mls/1/2 cup of heated prepared vegetarian filling using #8 scoop onto a wholewheat hamburger bun. Serve immediately.

Serve with raw vegetables & dip and potato chips/french fries (sides not included in the nutritional analysis)