About: Baconless Bits

[Guest guest]

*****Please change this recipe to read " TSP " instead of " TVP " . The

vegetable protein should be soy so as to not contain gluten. I apologize

for not making this substitution when I first sent the recipe to the

forum.***

 

 

Baconless Bits

Source: www.veganchef.com

 

2/3 cup water

1/3 cup tamari or Bragg Liquid Aminos

1 T. olive oil

1 T. maple syrup

1/2 t. garlic powder

1 1/4 cups TVP (textured vegetable protein flakes)

 

In a small saucepan, place all of the ingredients, except the TVP, and bring

to a boil. Remove the saucepan from the heat, add the TVP, stir well to

combine, and set aside for 10 minutes to rehydrate the TVP. Lightly oil (or

spray with oil) a non-stick cookie sheet. Place the TVP mixture on the

cookie sheet and spread to form an even thin layer. Bake at 350 degrees for

8 minutes, stir, spread to an even layer, and bake an additional 8-10

minutes or until TVP is lightly browned and dry. Remove from the oven and

allow to cool. Store in an airtight container in the refrigerator. Use in

place of commercially made " bacon bits " on salads, baked potatoes,

vegetables, or in your favorite recipes.

 

Yield: 1 1/2 cups

[Guest guest]

Tea Cozy at teacups wrote:

 

> *****Please change this recipe to read " TSP " instead of " TVP " . The

> vegetable protein should be soy so as to not contain gluten. I apologize

> for not making this substitution when I first sent the recipe to the

> forum.***

 

 

I've never seen TVP which wasn't pure soy. If there *is* TVP made from

gluten, I'd like to see it, as I only avoid gluten 50% of the time, but

avoid soy *all* the time.

 

ygg

[Guest guest]

>>>I've never seen TVP which wasn't pure soy. If there *is* TVP made from

gluten, I'd like to see it, as I only avoid gluten 50% of the time, but

avoid soy *all* the time.

 

ygg

 

It's out there, ygg, as it is a product I faithfully read labels on. The

gluten TVP may be more difficult to find, though, I'm not sure. I shop at a

large, privately owned (not a chain) health food store and they have many

varieties, sizes, shapes, colors, and flavors of TVP. It's great fun. .

..but usually in bulk so I'm having to find someone to find the labels so I

can read ingredients!

 

LaDonna

[Guest guest]

Hi All I alway use TVP and it doesn't seem to bother. Especially if I am

making pasties. My hubby says that my pasties aren't as good as the

original, so I have been experimenting and they have improved. Thankyou

LaDonna for posting the recipe that had coconut meat in it. I think we

talked about coconut meat in an earlier pst, or several, but my copy

didn't get saved. Have a great weekend, Judy