TVP Patty

Ingredients

• Textured Vegetable Protein

  Bulk Barn

  1 ½ servings or 150g

• Water

  Plain, clean water

  1 cup or 237g

• Ketchup

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Salt

  Table

  ½ tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Parsley

  Raw

  1 tbsp or 4g

• Carrots

  Raw

  ½ medium or 31g

• Celery

  Raw

  ¼ cup chopped or 25g

• Onions

  Frozen, chopped, unprepared

  ¼ cup or 114g

• Garlic

  Raw

  3 clove or 9g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ⅓ cup or 42g

Directions

1. Stir 1.3 cup TVP into boiling water in a medium mixing bowl.
2. Add ketchup, soy (appx. 2 tsp), salt, herbs and spices.
3. Let stand 10 minutes.
4. Heat carrots, celery, onion, garlic, and basil in a little oil in a skillet, until JUST softened.
5. Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
6. Shape into 6 patties (1/2 inch think or so).
7. Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
8. Note: When shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.