Italian Sausage Seitan
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
textured vegetable protein granules
|
* |
| 3/8 | cups |
water
boiling |
|
| ¼ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
fennel bulb
ground |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
textured vegetable protein granules
|
* |
| 89 | ml |
water
boiling |
|
| 1.3 | ml |
garlic salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
fennel bulb
ground |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
bread crumbs
|
|
Directions
Mix the TVP into the hot water.
Let stand for a few minutes. Add everything else and form into two patties.
Fry in non-stick pan.
