1 cup textured soy protein (tsp or tvp)
1 teaspoon soy sauce
2 teaspoons ground fennel
1/4 teaspoons ground thyme
1 pinch hot pepper flake (optional)
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon black pepper
2 teaspoons seasoned salt
¾ cup hot water
2 tablespoons butter
½ cup flour, divided
3 cups milk
2 biscuits or breaded portobello mushrooms
In a small bowl, add first 9 ingredients, mix together. Add hot water, stir: Let the mixture sit for at least 10 minutes. In a small sauce pan, over medium heat, add butter, melt. Add TVP mixture, stir and lightly brown. (be careful not to burn). Add flour, stir until flour is well incorporated. Slowly whisk in ½ of the milk and then the other ½.
Heat thoroughly; simmer on low heat about 10 minutes. Serve over hot biscuits or breaded portobello mushrooms.
Yield: 2 servings
Chef George Formaro
Gateway Market and Café, Centro, D’Jango
Des Moines, Iowa
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