Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | TVP |
¾ cup | Boiling water |
1 \N | Green bell pepper, diced |
1 \N | Onion, minced |
1 \N | Stalk celery, minced |
1 \N | Carrot, minced |
⅓ cup | Water |
2 \N | 8 oz cans tomato sauce |
1½ tablespoon | Red wine vinegar |
1 tablespoon | Molasses |
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@....
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