|Onions||10 Small, peeled|
|Carrots||5 Medium, chopped|
|Mushrooms||6 Large, chopped|
|Celery stick||1 , chopped|
|Textured vegetable protein/6 vegetable burgers, cubed||4 1⁄2 Ounce (1 Packet Of Chunks)|
|Plain flour||2 Teaspoon|
|Vegetable stock/Water 3/4 cup if using vegetable burgers||1 1⁄2 Cup (24 tbs)|
|Vegetable extract/Soy sauce||1 Teaspoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh parsley||3 Tablespoon|
|Chopped fresh thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Melt the butter in a large saucepan, add the onions and saute for 2-3 minutes.
Add the remaining vegetables and saute them for 5-6 minutes, stirring often.
Add the TVP chunks to the saute and brown for 3 minutes over a low heat.
Mix the flour into a paste using a little of the vegetable stock.
Add this paste, the tomato paste and the yeast extract to the saute.
Stir in the remaining vegetable stock and the wine, bay leaf, garlic and herbs.
Reduce the heat, cover, and simmer for 30-40 minutes until the chunks are tender and the flavours well developed.
Season to taste with the salt and pepper.
Serving size: Complete recipe
Calories 2015 Calories from Fat 591
% Daily Value*
Total Fat 65 g100.7%
Saturated Fat 31.7 g158.5%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 1525.9 mg63.6%
Total Carbohydrates 221 g73.6%
Dietary Fiber 64.4 g257.6%
Sugars 90 g
Protein 88 g176.4%
Vitamin A 1139.5% Vitamin C 313.5%
Calcium 98.8% Iron 101.8%
*Based on a 2000 Calorie diet