I never made it to Veggie Heaven. Beloved as it was, and still is to those who can’t relinquish hope that it may someday return, this classic Austin establishment perished during the height of the pandemic. In fact, as “luck” would have it, the announcement came on the very day that I moved here. Maybe I’m better off not knowing what I’m missing. It’s hard to say, but its lingering influence can’t be ignored. References to Protein 2000 pop up frequently enough to trigger a sense of anemoia.

What Is Protein 2000?

Digging through the internet archives, the original menu description is as follows:

“So what exactly is the Protein 2000, A.K.A. the P2000? This is the number one question asked, as it is the most popular dish we serve. The P2000 is made out of soy protein isolate that is the result of separating protein from the whole soybean. The end result is a curd with a texture that resembles chicken. With 45 grams of protein per cup, it is an excellent protein source for vegetarians. The Protein 2000 is battered and fried to add that crispy texture and then sautéed in sweet brown sauce. So why was it named Protein 2000? This dish was created at the end of 1999 and was given the number 2000 to commemorate the year 2000.”

Recreating An Imperfect Copy

Recreating a dish you’ve never tasted before is both difficult and effortless. Difficult, because it’s impossible to determine whether or not its been recreated faithfully, as originally intended, hitting all the same high notes of the genuine article. It’s also a snap because without that frame of reference, as long as it tastes good, I’d call it a success. From the trail of breadcrumbs left behind as clues and a basic understanding of Chinese-American food, I feel reasonably confident that although imperfect, this formula should come close enough to scratch that same itch.

Takeout At Home

Essentially broccoli and beef through a plant-based lens, fried soy protein meets tender broccoli florets under a silky blanket of garlic-infused brown sauce. Large TVP chunks are the key to making a more accurate copycat, but at the same time, aren’t essential to making a great meal. They’re more difficult to find outside of online stores than classic staples like tofu or seitan, which make equally great protein options.

Making New Memories

Shared memories of Veggie Heaven and this iconic dish remain, looming large in the minds of those who were lucky enough to savor it. Even if I never get the chance to taste the real thing, there’s comfort in knowing that the spirit of the place lives on, in our hearts, homes, and stomachs.

Continue to Content

Yield: Makes 3 - 4 Servings

Protein 2000 Copycat

Print

Protein 2000, a plant-based take on beef and broccoli, was a bestseller at the now defunct Veggie Heaven, and remains a fan favorite to this day. Recreate that savory goodness at home, sure to be an instant hit, even if you never got a taste of the original.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Protein:

Toggle ingredient group

• 1 1/2 Cups Rehydrated Soy Protein Chunks/TVP, Seitan, or Tofu
• 1/2 Cup All-Purpose Flour
• 1/3 Cup Cornstarch
• 1 Teaspoon Shiitake Powder
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground White Pepper
• 1/2 Cup Water
• Neutral Oil, for Frying

Brown Sauce:

Toggle ingredient group

• 2 Tablespoons Neutral Oil
• 1 Tablespoon Toasted Sesame Oil
• 6 Cloves Garlic, Minced
• 1 Tablespoon Minced Fresh Ginger
• 2/3 Cup Low-Sodium Soy Sauce
• 1/2 Cup Mushroom or Vegetable Stock
• 1/3 Cup Shaoxing Rice Wine
• 1 1/2 Tablespoons Granulated Sugar
• 1/4 Cup Water
• 2 Tablespoons Cornstarch

To Serve:

Toggle ingredient group

• 2 Cups Broccoli Florets
• Cooked White or Brown Rice

Instructions

1. To make the protein, make sure your TVP is fully rehydrated, or tear the seitan or tofu into rough, large chunks, depending on which one you're using.
   
2. In a medium bowl, whisk together the flour, cornstarch, shiitake powder, baking powder, salt, and pepper. Pour in the water and whisk until smooth, forming a batter. Dip the protein in the batter to fully coat.
   
3. Meanwhile, heat the frying oil in a deep saucepan to 350 degrees. Fry the battered protein in batches, being sure not to crowd the pan, for 2 - 4 minutes or until golden brown and crispy. Use a slotted spoon to remove the pieces carefully. Drain thoroughly and let rest on a paper towel-lined plate to soak up any excess oil.
   
4. To make the sauce, heat the both oils in a medium saucepan over medium heat. Add the garlic and ginger, sautéing for 3 - 4 minutes, until aromatic. Pour in the soy sauce, vegetable stock, rice wine, and sugar and bring to a boil. Boil for 3 minutes to help meld the flavors. Separately, whisk together the water and cornstarch until smooth, then pour the slurry into the pan. Whisk well to incorporate. Return to a boil and cook for 3 - 4 minutes longer, until thickened.
   
5. Finally, add the broccoli florets into the sauce. Cook, stirring frequently, for 4 - 5 minutes, until bright green and tender. Add the fried protein pieces and cook for 1 - 2 minutes longer, until thoroughly coated in the sauce and hot all the way through. Transfer to a plate and enjoy with rice!
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  Simply Organic, White Pepper, 2.86 oz (81 g)
• 
  Edward & Sons, Let's Do Organic, Organic Cornstarch, 6 oz (170 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 803Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 3156mgCarbohydrates: 52gFiber: 6gSugar: 8gProtein: 115g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.