Textured Soy Protein Biscuits and Gravy
Recipe by Chef George Formaro of the Gateway Market and Café, Centro and DJango in Des Moines, Iowa.
1 cup textured soy protein (TSP or TVP)
1 teaspoon soy sauce
2 teaspoons ground fennel
1/4 teaspoon ground thyme
1 pinch red pepper flake (optional)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons seasoned salt
3/4 cup hot water
2 tablespoons butter
1/2 cup all-purpose flour - divided use
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 half of the milk and then stir in the other half. Heat thoroughly; simmer on low heat about 10 minutes.
- Serve over hot biscuits or breaded portobello mushrooms.
Makes 2 servings.
Recipe and photograph courtesy of The Soyfoods Council.