A spicy meatless Mexican sausage

1 C TVP granules, reconstituted   (see Hint below)
1 T of good quality paprika
1 T chili powder
1 t garlic powder or 4 cloves garlic, crushed
t ground cumin
t oregano
t salt (optional)
2 T vinegar
1 t liquid smoke
t honey or other sweetener
2 T egg replacer mixed with 6 T water
t coarsely crushed black peppercorns (not ground)
1/8 t cinnamon
hot sauce or chili peppers to taste  (try chipotle [smoked] chili)

Reconstitute TVP in 7 oz of hot water, let rest for a few minutes. In a non-stick skillet add TVP and all spices. Mix well over medium heat. Add vinegar and gently saute for 1 minute more. Add in sweetener. Whisk egg replacer and water in separate bowl, then rapidly stir all together.

Can be served wrapped in corn or flour tortillas, as a filling for tamales or mix with black beans and corn, salsa, and soy cheddar cheese for tacos, or for tostados with grilled green or red bell peppers (or chili peppers for extra heat).

Can be refrigerated for two weeks or frozen for indefinite storage.

6 servings, each 36.7 calories: 7% from fat (0.29 g), 73% from carbohydrates (10.8 g), 20% from protein (2.1 g). Sodium 48.3 mg, Fiber 0.1 g.

Healing Heart Hint:

Egg replacer is a powder made from food starches; it is not the same as agg substitutes such as Egg Beaters, which are almost 100% egg whites plus flavoring and color.

TVP = textured vegetable protein, a soy product with the fat removed. It can be flavored to resemble ground meat and is available in granules or chunks in most health food stores.

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©2000 Dr. Neal Pinckney Healing Heart Foundation