Title: Sweet and Sour Tvp with Pineapple
Categories: Vegetarian Vegan Entree Microwave
Yield: 6 Servings
| COMBINE AND LET STAND |
| 1 | c | TVP chunks |
| 1 | tb | Ketchup |
| 1 1/4 | c | Hot water |
| REST OF INGREDIENTS |
| 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 | tb | Cornstarch |
| 1/4 | c | Tamari |
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 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com FIDO: (1:107/928)