Soy chunks in tomato sauce sandwich

Ingredients

• 120 g chunky textured soy protein
• 500 ml hot water, to rehydrate the soy
• 1 tablespoon soy sauce
• 4 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 onion
• 1 green pepper
• 2 garlic cloves
• 400 g crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 2 vegan baguettes (no lard, no milk) with a good soft crumb, about 250 g each

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of onion
• What to use instead of oregano
• What to use instead of bread
• What to use instead of black pepper
• What to use instead of green bell pepper
• What to use instead of soy sauce
• What to use instead of canned tomatoes

Instructions

1. Put the textured soy in a bowl, cover it with the hot water and soy sauce and leave it for 15 minutes. Drain it and squeeze out as much liquid as you can with your hands: that way it browns and then takes on the flavor of the tomato.
2. Heat 2 tablespoons of oil in a frying pan over high heat and brown the soy for 5 minutes, stirring. Add the paprika, stir for a few seconds and take it out.
3. Chop the onion, pepper and garlic. In the same pan, with the rest of the oil, cook them gently over medium-low heat for 10 minutes, until soft.
4. Add the tomato, the sugar (it balances the acidity), the oregano and the bay leaf. Let it cook over low heat for 10-15 minutes.
5. Return the soy to the pan, season with salt and pepper and simmer everything for 10 more minutes, until the sauce thickens. Remove the bay leaf.
6. Cut each baguette in half, open the pieces and fill them with the piping hot soy in tomato sauce, with all its sauce: the crumb should soak it up.

Nutrition facts

Approximate, per serving (about 469 g). Calculated with data from USDA FoodData Central.