Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Whole wheat buns, split |
| 2 cups | TVP granules or flakes |
| 6 ounces | Can tomato paste |
| ½ cup | Vegetable stock or water |
| ½ teaspoon | Salt |
| 1 teaspoon | Oregano |
| 1¾ cup | Boiling water |
| 1 teaspoon | Cumin |
| 1 teaspoon | Vegan Worcestershire sauce |
| ½ teaspoon | Red hot pepper sauce |
HAVE READY
MIX AND LET STAND 10 MINUTES
MIX IN ANOTHER BOWL-SAUCE
Stir the TVP into the sauce, adding a little more liquid if needed to make it spreadable. Place buns on a cookie sheet. Spread with TVP mixture and run under a pre-heated broiler, cooking 4 to 5 minutes until topping is bubbly. Be sure to spread mixture to the edges so the buns don't burn. PER BURGER:Calories: 166, Protein: 14gm, Carbohydrates: 27gm, Fat: 1gm FROM: The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for MealMaster by Susan Grabowski on May7, 1993