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1 cup dry tvp mixed w/ 3/4 cup + 2 tablespoons hot water
OR
I package Yves Ground Round ‘hamburger’ crumbles
Add and mix well:
1 cup tomato sauce
1 cup fork-mashed potatoes [can use cold leftovers, too]
1 cup rolled oats
1 tablespoon dried minced onion or 1 teaspoon onion powder
1 teaspoon oregano or Italian seasoning
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Salt and pepper to taste
Pack mixture into 8 lightly-sprayed muffin or custard cups. Bake in a preheated 350F oven for 25-30 minutes. Wait 5 minutes before removing from cups.
*Note* – I use Yves crumbles to make this recipe and I don’t add any salt because I find the crumbles are sufficiently salty.
Posted by Shona to the McDougall Recipe Board
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May 24th, 2013 at 5:11 pm
I am also an Adventist and a vegetarian as well. This will definitely be a wonderful addition to my collection of recipes. I have recently joined the bandwagon of those promoting a plant based diet through blogs and websites as well and came accross this blog on fat free veganism. Sometimes we forget that we can be vegan and still eat unhealthfully through the use of too much oil in our cooking etc. keep up the good work.