INGREDIENTS

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)
----------------------------------------------
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