Mercury-free and protein-rich sandwich filling looks and tastes like the real thing
1 C TVP chunks
2 T fat-free vegan mayonnaise
1 stalk celery, finely chopped
1 small onion, finely chopped
5 T ketchup
1 t mustard
4 T sweet pickle relish
½ t ground celery seed (optional)
½ t vinegar (optional for less sweet, more tart taste)
Rehydrate TVP and mix in all ingredients well. Flavor improves after refrigerated in a closed container for at least 6 hours.
3 large sandwich servings, each 211 calories: 3% from fat (0.6 g), 24% from carbohydrates (10.5 g), 73% from protein (31.9 g). Sodium 302 mg, Fiber 9.1 g.
Healing Heart Hint
TVP comes in at least three popular sizes. The smallest works well to replace ground meats, the largest is good for stews. For this recipe, use medium granules, which when rehydrated are about the size, texture and color of canned tuna flakes.
To rehydrate TVP, pour an equal amount of very hot water over it in a wide, shallow bowl and let is stand covered for 10 minutes.
This recipe can also be used for mock chicken salad, adding or deleting any ingredients to make it more like your favorite.
|©2003 Dr. Neal Pinckney||Healing Heart