Seasoned Mock Ground Beef Crumbles made with TVP (textured soy veggie protein)
Yield about 355g or 2 1/2 cups--5 servings of 1/2 cup or 71g each
Easy recipe and my DH says it tastes VERY good.
Mern's adaption from original recipe at Homemade Meatless Crumbles Recipe | Genki Kitty's Blog
Enjoy as a taco filling, on salads, in pasta or in casseroles; or use as a base for chili and in other recipes that call for browned ground beef, taking into consideration the seasonings used.
1 cup water
1 teaspoon beef bouillon powder
2 tablespoons Worcestershire sauce
1 tablespoon light soy sauce (I used Braggs Liquid Aminos)
1 tablespoon tomato sauce (or you could use ketchup or tomato paste)
1 tablespoon oil (I used olive oil)
1/2 teaspoon paprika
1/2 tsp onion powder
1 teaspoon liquid smoke (optional and I used it)
1/8-1/4 teaspoon black pepper (optional--1/4 tsp. makes it mildly spicy.
1 cup dry TVP (textured soy veggie protein--I use Bob's Red Mill brand)
Place water in a shallow microwaveable dish such as a glass pie plate.
Sprinkle in all the rest of the ingredients except for the dry TVP and stir well with a whisk or fork.
Stir in the dry TVP and cover the dish with plastic wrap.
Microwave on high for four minutes. Carefully remove plastic wrap.
Microwave uncovered an additional one minute on high if a more dry texture is desired.
Serve hot or cool for future use.
This can be stored in the freezer or fridge in an air-tight container or zip-lock bag.
Nutrition counts for entire recipe: 496 calories; 14.2g fat; 2g sat fat; 2.1g poly fat; 10g mono fat; 38.4g total carbs; 18.9g fiber; 19.5g net carbs; 10g protein, zero cholesterol, 2342.4mg sodium
Nutrition counts for 1/2 cup serving or 71g: 99 calories; 2.9g fat; .4g sat fat; .42g poly fat; 2g mono fat; total carbs 7.7g; fiber 3.8g; net carbs 3.9g; 10g protein; zero cholesterol; 468mg sodium