| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Microwave, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | TVP chunks |
| 1 | T | Ketchup |
| 1 1/4 | c | Hot water |
| 1 | c | Sliced carrots |
| 1 | Green pepper cut in 1"square | |
| 20 | oz | Can unsweetened pineapple |
| chunks | ||
| 1/4 | c | Sugar |
| 1/4 | c | Cider vinegar |
| 2 | T | Cornstarch |
| 1/4 | c | Tamari |
| 5/7 | rodigy: TRGS55A Internet: susan.grabowski@bnb.com , rodigy: TRGS55A Internet: susan.grabowski@bnb.com FIDO: |
INSTRUCTIONS
Combine first three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add 1/2 c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1 cup water to a boil and add carrot and pepper. Cover, return to a boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapples. Bring the liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once. Add the cooked TVP, the carrots & pepper, and pineapple to the sauce. Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. PER SERVING: Calories: 234, Protein: 6gm, Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates ISBN# 0-913990-79-5 Typed for Meal Master by Susan Grabowski on (1:107/928)
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 716mg
Potassium: 266.9mg
Carbohydrates: 27.2g
Fiber: 1.2g
Sugar: 20g
Protein: 2g