2 tablespoons vegetable oil
1 cup cooked quinoa
1 cup dry TVP (Texturized Vegetable Protein or Texturized Soy Protein) reconstituted in water, ends up approximately 1 1/4 cups
1 cup chopped green pepper
1.5 cups chopped onion
1.5 cups tomato sauce
1/3 cup sugar
1.5 teaspoons salt, depending on saltiness of your TVP
1/2 teaspoon paprika or smoked paprika
1/4 teaspoon celery salt
1/2 teaspoon cumin
1 teaspoon oregano
Buns — this recipe makes enough for at least 8 sandwiches.
WHAT IS TVP?
TVP or Texturized Vegetable (Soy) Protein is a type of veggie meat that comes in dry granules ranging from light tan to dark brown. You can get it at most health food stores or you can order it online. Because it is dry and light, it ships very easily and cheaply.
The huge advantages of using TVP instead of say, ground round or hamburger are these:
TVP does not contain salmonella, tapeworm, camphylobacter, E. coli, insert-horrific-deadly-pathogen-here because it is not an animal product.
TVP has almost no fat in it whereas ground hamburger is 50 percent or more fat, even the so-called “lean” varieties.
TVP can last a couple of years in its dry form when stored.
TVP has as much protein as meat and pound for pound is way cheaper for both you and the beautiful Earth.
TVP does not suppurate/ give off nasty grease while cooking.
TVP saves an animal from dying!
Presoak the TVP by covering it in water by 1/4 inch. The TVP will absorb the water in about 5 minutes. In a large skillet, fry the onion in the oil until translucent on medium-high heat, about 5 minutes. Add the green pepper, stir for 3 minutes more. Add cooked quinoa and TVP (there won’t be much water left if any) to the pan. Stir. Add tomato sauce and sugar. Stir until sugar melts, about 2 minutes. Make a well in the center and add the spices and herbs to that well, let them fry 30 seconds, then stir them into the rest. Add salt to taste. Serve on buns.