| 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
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