Ingredients: |
Ingredients: 2 T. sunflower oil 2 medium onions, chopped 4 1/2 oz. TVP granules 2 c. hot water or vegetable stock 1 1/2 c.breadcrumbs 1/2 T. mixed herbs 1 T. fresh parsley finely chopped 2 cloves garlic, crushed 1 beaten egg 1 cup.l sour cream 2 T. soy sauce salt and pepper
Sauce 2 16 ox. cans chopped tomatoes 1 small can tomato paste Salt and pepper
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Directions: |
Directions:Preheat oven to 350º. Heat oil in very large saucepan and saute the onions until lightly browned. Add the TVP, stir and cook for 2 minutes. Pour the hot water or stock over the saute and simmer for 4 minutes.
In a separate bowl, mix the breadcrumbs, herbs and garlic together with 1 c. cold water. Stir in the egg and leave to one side for 10 minutes. Combine the cooked TVP with the breadcrumb mixture, then add the sour cream and soy sauce. Season to taste.
Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all round for the tomato sauce to run. Heat the tomatoes, tomato paste and seasoning in a small saucepan, pour over the loaf.
Cook 1 hour. |
Personal
Notes: |
Personal
Notes: This is from Linda McCartney's Home Cooking Vegetarian cookbook (1st wife of Paul McCartney). I just had to include something using TVP...a soy protein source. This looks a bit odd to folks who are used to meat, but its actually quite good.I have made it a number of times. No worries, I won't serve it as the main course if I ever host Thanksgiving!
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