| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veg08 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Dry textured vegetable protein; (TVP) |
| 2 |
c |
Water |
| 15 |
oz |
Canned no-salt-added tomato sauce |
| 2 |
tb |
Cider vinegar |
| 2 |
ts |
Onion powder; (or to taste) |
| 1 |
ts |
Minced garlic; (or to taste) |
| 1 |
ts |
Prepared mustard; (or to taste) |
| 1 |
ts |
Chili powder; (or to taste) |
|
|
Salt; to taste (optional) |
INSTRUCTIONS
Makes 6 servings. This recipe takes 25 minutes to prepare.
Combine TVP and 1 cup of the 2 cups water. Set aside for 5 to 10 minutes or
until the water is absorbed.
Combine all the ingredients, including the TVP with the water, in a medium
saucepan: cook over medium heat, stirring often, until they are no longer
soupy, or to your desired consistency, about 10 to 15 minutes.
Divide equally over 6 slices of bread or inside 6 hamburger buns.
Serving Size 1/6 recipe not including bread. Starch Exchange 1. Very Lean
Meat Exchange 1. Amount per serving: Calories 114. Calories from fat 2.
Total Fat 0 grams. Saturated Fat 0 grams. Cholesterol 0 milligrams. Sodium
39 milligrams. Total Carbohydrate 16 grams. Dietary Fiber 5 grams. Sugars 4
grams. Protein 17 grams.
Recipe by: Diabetes Forecast Magazine, April 1999
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