Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Dry TVP (Textured Vegetable Protein) |
| 7/8 Cup | Boiling Water |
Instructions
- To hydrate TVP: Add the boiling water to the dry TVP. Stir, and let it soak for 10 minutes.
- When browning the hydrated TVP, stir to avoid sticking.
- When forming the hydrated TVP into balls, keep your hands wet.
- Dry, pre-cooked Textured Vegetable Protein is used for meat dishes, for example, those for hamburger.
