Sweet and sour tvp with pineapple
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | TVP chunks |
| 1 | tablespoon | Ketchup |
| 1¼ | cup | ;water, hot |
| 1 | cup | Carrots; sliced |
| 1 | Green pepper; cut in 1\" squares | |
| 20 | ounces | Pineapple chunks, canned, unsweetened, reserving liquid |
| ¼ | cup | Sugar |
| ¼ | cup | Vinegar, cider |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Tamari |
Directions
Combine the TVP, ketchup and hot water. Let stand 5 minutes.
Cover tightly and microwave on medium high power 10 minutes or add ½ cup liquid and simmer in a covered pan until tender but not mushy (20-30 minutes.)
Bring 1 cup of water to a boil and add carrots and green pepper.
Cover, return to a boil, and cook for 2 minutes to crisp-tender.
Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapple chunks.
Bring to a boil and add the sugar and vinegar.
In a small bowl, combine the cornstarch and tamari.
Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once.
Add the cooked TVP, carrots, peppers and pineapple to the sauce.
Serve on rice or crisp chow mein noodles.
This can be made ahead and reheated later.
Per serving: 234 cal; 6 g prot; 56 g carb; 0 g fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE