arge mug, place the 2 vegan beef bouillon cubes. Using the
about 1 minute. Pour in TVP. Stir gently and let sit
aucepan and add in the TVP. Heat over medium-low until
or 30 minutes.
Place TVP in a bowl. Cover with
he dried textured vegetable protein (TVP). It will begin to absorb
Mix spices together with TVP.
Bring water to a
1.\tCook TVP in large nonstick skillet over medium-high heat about 3 minutes.
2.\tAdd onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
3.\tAdd macaroni, tomato sauce, broth, and oregano to skillet and bring to boil.
4.\tCover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
5.\tSeason with salt and pepper. Sprinkle with cheese. Serve.
mix together liquid smoke mixture, TVP and salt.
Cover tightly
ften, for 10 minutes. Add vegan butter, stirring constantly.
Distribute
dd boiling water to the TVP. Add in the worcestershire sauce
Pour the boiling water over the TVP and let sit for 5 minutes.
Combine with the remaining ingredients except the beans.
Cover and simmer for 1 hour.
Add the beans and simmer for an additional 30 minutes.
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
ver medium heat. Place the TVP in a medium sized bowl
Place TVP in a large bowl.
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
Soak the beans in plenty of water overnight. Drain and rinse well.
Cook the soaked beans in a large pot with the onion, garlic and boiling water.
In a separate pot, cook the brown rice according to package directions.
After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.
Add salt and spices to water, bring to boil. Add TVP. Remove from heat, stir well, and allow to cool enough to mix with eggs. Beat egg with sugar*, add TVP mixture. Form patties - extra may be frozen. Fry up (about 3 minutes per side, till nicely browned) and enjoy!
* I'm not sure what the sugar's for - the original recipe called for more sweetener than this and it came out quite sweet. I left in a little to help the sausage brown up, but I'm sure the recipe would be fine without it!
br>Stir in Macaroni and TVP dry mix to skillet.
In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.
nion along with the rice, TVP, chicken bouillon, curry powder, cumin