TVP & Mamma's Texas Hash

[Guest guest]

Yup, you've already discovered what you can do to customize the TVP to what you

want! It can be pretty much any cuisine you want, just by adjusting the spices

and experimenting with new recipes. It's good stuff, has a good shelf life,

doesn't need to be refrigerated or frozen (until after it's reconstituted, of

course), supports whatever flavors you want and even is found in different mouth

feel (crumbled, steaks, strips). As you noticed, low/no fat and pretty healthy

stuff. I forgot, there's a vegetarian ham flavor one as well. Want to make

meatloaf? Use it like hamburger. My family never knew the differance other than

if I didn't add a little extra fat for moisture, which I added by sauteeing the

onions, peppers and celery in a bit of oil. Jeanne in GA

 

 

Mamma's Texas Hash with TVP

 

1 cup long grain rice, uncooked

1, 15 ounce can crushed tomatoes

1 cup TVP crumbles, your choice of flavor (but I love the Vegetarian Italian

sausage or pepperoni flavor

1 small sweet red pepper or combo of peppers, diced1/2 can diced jalapeno

peppers

1 onion, diced

1 to 3 tablespoons chili seasoning

Dump it all together in an oiled casserole dish. Add an extra half can or half

cup of water or tomato juice to the mix. Cover and bake at 325 for about an

hour. try the rice and see if it is fooked. It not, add a little more water or

crushed   tomatoes. Last 10 ,minutes of baking sprinkle top of casserole with

shredded cheddar cheese.. returm Yum