Almond Buffet Casserole(Vegan)
Recipe Number: 785
Contributor: charm
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Serves:
8
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
4-1/2 c water
1 c rice
2 c reconstituted TVP*
2/3 c slivered blanched almonds, divided |
2 tbsp veggie "chicken" seasoning
1-1/2 c chopped celery
1 lg onion, chopped
1/2 c chopped green pepper
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| Cooking
Instructions: |
Bring water and seasoning to boil in a large saucepan. Add rice, cover and reduce heat, boil gently 25 minutes or until water is absorbed. Remove from heat.
Combine TVP, onion and green pepper. Saut? in small amount of oil until tender.
Add rice and 1/2 cup almonds to the vegetables. Mix well. Pour into 2 quart casserole. Sprinkle with remaining almonds.
Bake at 350? for 30 minutes.
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| Additional
Comments: |
| *Note: TVP stands for Textured Vegetable Protein. It is made from defatted soybeans. It comes in chunks, slabs, or more commonly, granules (which look like Grape Nuts cereal). It is extremely nutritious, has almost no fat, and is very cheap. It generally costs just over a dollar a pound. It comes dry, so it may need to be rehydrated before use in some recipes. Use it wherever you would normally use hamburger meat (chili, sloppy joes, spaghetti sauce) > |
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