Yield: 1 servings
|¾ cup||Boiling water|
|1 \N||Green bell pepper, diced|
|1 \N||Onion, minced|
|1 \N||Stalk celery, minced|
|1 \N||Carrot, minced|
|2 \N||8 oz cans tomato sauce|
|1½ tablespoon||Red wine vinegar|
|2 tablespoons||Chili powder|
|1½ teaspoon||Garlic powder|
|¼ teaspoon||Tabasco sauce|
|\N \N||Hamburger buns|
Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in ⅓ cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns.
Posted by Thomas P Collins <tcollins@...> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.
:From Vegetarian Times (modified): Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....