Tvp with Bulgar
| Yield: | 2 Servings |
| Categories: | Main Dishes |
| 1/2 | c | TVP (I use the small chunks) |
| 1/2 | c | (scant) boiling water |
| 2 | ts | Ketchup |
| 1/2 | ts | Kitchen Bouquet -or- |
| 1 | tb | Worcestershire sauce (which by the way is not usually vegetarian since most brands contain anchovies) |
| 1/2 | c | Chopped onion |
| 1 | -(up to) | |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Bulgar |
| 3/4 | c | Water |
| 1 | cn | (8-oz) tomato sauce |
| 1 1/2 | ts | Oregano |
| 1 | tb | Parsley |
| Salt and pepper to taste | ||
| 2 | tb | Grated Parmesan (optional) |
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