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From the TVP cookbook.
SERVES 6
1 cup textured vegetable protein, chunks
1 tablespoon ketchup
1 cup hot water
1/2 cup cider vinegar
1/2 cup water or vegetable stock
1 tablespoon honey or agave syrup
1 bay leaf
1/2 teaspoon whole cloves
1 tablespoon arrowroot
2 tablespoons Braggs liquid aminos
1/2 cup tofutti sour cream or soy yogurt
2 tablespoons oil
1. Soak the first 3 ingredients for 5 minutes.
2. Cover and microwave on med for 5 to 10 minutes adding water or vegetable stock if needed. OR add 1 cup liquid and
simmer on stove top for 20 minutes or until tender.
3. Combine the next 5 pan and bring to boil then add the cooked chunks. Remove from heat and soak overnight in refrigerator.
Drain.
4. Add the arrowroot, braggs and sour cream to the remaining marinade. Heat skillet and add the oil. Add TVP chunks
and cook until heated through. Then stir in sauce. Cook a few more minutes. Serve on cooked noodles or rice.
5. For Vegan use the Dairy free sour cream.
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