1 c TVP
3/4 c Water; boiling
1 tb Canola oil
1 md Green pepper; diced
1 md Onion; minced
1 Celery rib; minced
1 sm Carrot; minced
1 tb Molasses
1 1/2 tb Red wine vinegar
16 oz Can tomato puree
1 1/2 ts Garlic powder
2 tb Chili powder; or to taste
1/4 ts Hot pepper sauce; or to taste
Salt; to taste
6 Whole grain rolls, bread or
-pita
In a small bowl, combine TVP and water; set aside.
In a large, deep skillet or Dutch oven, heat oil over medium-high
heat. Add green pepper, onion, celery and carrot; saute until
vegetables are soft, about 5 to 7 minutes. Reduce heat to medium;
add TVP mixture and all remaining ingredients except rolls. Mix
well. Cook, stirring occasionally, until heated through, about 2 to
3 minutes.
Serve on rolls, bread or pita.
Posted on GEnie Food & Wine RT Sep 12, 1994 by DEEANNE
