| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
TVP |
| 3/4 |
c |
Boiling water |
| 1 |
|
Green bell pepper, diced |
| 1 |
|
Onion, minced |
| 1 |
|
Stalk celery, minced |
| 1 |
|
Carrot, minced |
| 1/3 |
c |
Water |
| 2 |
|
8 oz cans tomato sauce |
| 1 1/2 |
tb |
Red wine vinegar |
| 1 |
tb |
Molasses |
| 2 |
tb |
Chili powder |
| 1 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Tabasco sauce |
|
|
Hamburger buns |
INSTRUCTIONS
Combine TVP and boiling water and set aside. "Saute" bell pepper, onion,
celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until
soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over
medium heat for 5 to 10 minutes until heated through. Serve on toasted
hamburger buns.
Posted by Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> to the
Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.
:From Vegetarian Times (modified):
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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