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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I love this recipe because now I can make and freeze these crumbles and never have to read the labels again to see if there is something in it that I can't eat. It is flexible and can be spiced for any type of dish that you would make using a hamburger substitute. Egg could be added to make patties. Sprinkled on salad is wonderful. Enjoy! Ingredients:
2 cups textured vegetable protein (textured vegetable protein) |
1 cup wheat germ |
1/4 teaspoon curry powder |
1 dash cayenne pepper |
1 teaspoon sea salt |
1 tablespoon braggs liquid aminos, liquid amino acid or 1 tablespoon soy sauce |
2 cups boiling water |
whole wheat flour, for binding (handful) |
olive oil, for browning sauce |
garlic |
Directions:
1. Place tvp, wheat germ, curry powder, cayenne, salt, and garlic in large glass bowl. Pour in boiling water, cover and let sit for 1 hour.
2. Taste test and add spices accordingly, then mix in flour until it resembles meat loaf consistency.
3. Heat oil, and brown mix stirring to keep even browning.
4. I cool mine on wire racks then freeze on cookie sheets, crumble and store in freezer bags.
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