Ingredients:
1 cup textured vegetable protein, granules ( plain, or chicken-style)
1 cup water
2 teaspoons vegetarian chicken bouillon granules
1/4 teaspoon granulated sugar
1/4 teaspoon poultry seasoning
1/8 teaspoon celery seeds
1 teaspoon vegetable oil ( or as needed)
Directions:
In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 – 20 minutes. Drain any excess liquid.
Saute soaked, drained TVP in a little oil until lightly browned. The TVP “Chicken” is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen.
Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 – 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon.
If you want to shape them, I would not drain, I just a little flour and shape.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.