| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Tvp, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 2 | md | Onions; chopped |
| 4 1/2 | oz | Tvp granules |
| 1 | c | Hot water; or vegetable stock |
| 1 1/2 | c | Breadcrumbs |
| 1 1/2 | ts | Mixed herbs; (such as parsley, sa |
| 1 | tb | Fresh parsley; chopped |
| 2 | Cloves garlic; crushed | |
| 1 | Egg beaten; (or egg replacer) | |
| 2 | tb | Soy sauce |
| Salt and pepper to taste | ||
| 2 | lb | Tomatoes; canned, chopped |
| 6 | oz | Tomato paste |
| Salt and pepper to taste |
INSTRUCTIONS
SAUCE Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes. In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes. Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run. Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf, then bake for one hour. Serves 6. NOTES : JTK's notes: I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP. Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire. The egg replacer works fine --- not sure if it's even necessary. Also, I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs from whatever bread is available, preferably wholewheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender. I've made 1.5x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired) Recipe by: adapted from Veg. Times Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 26, 98, converted by MM_Buster v2.0l.
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