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Categories:
vegetable protein ketchup water cider vinegar water honey bay leaf whole cloves arrowroot Braggs sour cream oil
Viewed: 74 - Published at: 4 years agoIngredients
- 1 cup textured vegetable protein, chunks
- 1 tablespoon ketchup
- 1 cup hot water
- 12 cup cider vinegar
- 12 cup water or 12 cup vegetable stock
- 1 tablespoon honey or 1 tablespoon agave syrup
- 1 bay leaf
- 12 teaspoon whole cloves
- 1 tablespoon arrowroot
- 2 tablespoons Braggs liquid aminos
- 12 cup tofutti sour cream or 12 cup soy yogurt
- 2 tablespoons oil
Method
- Soak the first 3 ingredients for 5 minutes.
- 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.
- Combine the next 5 pan and bring to boil then add the cooked chunks.
- Remove from heat and soak overnight in refrigerator.
- Drain.
- 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.
- For Vegan use the Dairy free sour cream.
