Tvp Hash Recipes

TVP HASH

Steps:

• Bring water to a boil.
• Add veggie boullion cube.
• Pour water over textured Vegetable protein granules,mix well then let stand until moistened (approx.10 min.).
• Boil red potatoes until soft, then drain.
• Meanwhile, saute Onions, celery, and garlic in oil until the onions are translucent (6 min.).
• Add TVP, chili powder, cumin, soy sauce, and ketchup and cook over medium heat stirring often until TVP takes on a brown color.(about 10 minutes).
• Add frozen corn and peas and cook until warmed through.
• Add potatoes and warm through for a few more minutes.

HOMESTYLE HASH

Steps:

• Mix the first three ingredients and let stand 10 minutes.
• Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion.
• Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet.
• Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn.
• sprinkle with parsley and cut into wedges to serve.
• Note if you grate your own potatoes make sure they are long thin strands.

VEGAN SAWMILL GRAVY WITH TVP-SHIITAKE HASH

Steps:

• Place the broth into a small saucepan and add in the TVP. Heat over medium-low until until it starts to simmer. Turn off the heat and allow the TVP to sit for about 10 minutes.
• Heat the olive oil over medium heat in a medium-sized skillet. Add in the shallots and saute for about 3 minutes. Add in the garlic and shiitake mushrooms. Allow the ingredients to simmer for about 5 minutes, stirring occasionally.
• Next, add in the TVP and stir to combine. Simmer until most of the moisture has evaporated, then add in the sage, fennel seeds and basil. Stir again. Add in the soy sauce. Season with salt and pepper, and adjust any seasonings as needed. Reduce the heat to the lowest setting.
• To make the gravy, rinse the soaked cashews in a sieve with plenty of cold water. Transfer to a blender and add enough water to almost cover the cashews. Puree until smooth, adding a bit more water as needed to make the mixture smooth but not watery.
• In a medium-sized saute pan, melt the Earth Balance over medium-low heat. Add in the flour and stir to combine. Transfer the cashew creme to the pan and stir well. Add in the broth and lots of cracked pepper. Add salt to taste. Add a little more broth if needed to thin it out or to taste. Allow to simmer for a few minutes.
• Serve the gravy and hash immediately with freshly made biscuits.