| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Digest, Jan., Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | c | TVP |
| 3/4 | c | Boiling water |
| 1 | Green bell pepper, diced | |
| 1 | Onion, minced | |
| 1 | Stalk celery, minced | |
| 1 | Carrot, minced | |
| 1/3 | c | Water |
| 2 | 8 oz cans tomato sauce | |
| 1 1/2 | tb | Red wine vinegar |
| 1 | tb | Molasses |
| 2 | tb | Chili powder |
| 1 1/2 | ts | Garlic powder |
| 1/4 | ts | Tabasco sauce |
| Hamburger buns |
INSTRUCTIONS
Combine TVP and boiling water and set aside. "Saute" bell pepper, onion, celery and carrot in 1/3 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@magnus.acs.ohio-state.edu> 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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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