| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Hamburger, Vegetarian | 8 | Servings |
INGREDIENTS
| 8 | Whole wheat buns, split | |
| 2 | c | TVP granules or flakes |
| 1 3/4 | c | Boiling water |
| 6 | oz | Can tomato paste |
| 1/2 | c | Vegetable stock or water |
| 1/2 | t | Salt |
| 1 | t | Oregano |
| 1 | t | Cumin |
| 1 | t | Vegan Worcestershire sauce |
| 1/2 | t | Red hot pepper sauce |
INSTRUCTIONS
Stir the TVP into the sauce, adding a little more liquid if needed to make it spreadable. Place buns on a cookie sheet. Spread with TVP mixture and run under a pre-heated broiler, cooking 4 to 5 minutes until topping is bubbly. Be sure to spread mixture to the edges so the buns don't burn. PER BURGER:Calories: 166, Protein: 14gm, Carbohydrates: 27gm, Fat: 1gm FROM: The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for MealMaster by Susan Grabowski on May7, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 315.4mg
Potassium: 225mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 2.6g
Protein: <1g