Kat'S Tvp Chicken

• 1 cup textured vegetable protein, granules (plain, or chicken-style)
• 1 cup water
• 2 teaspoons vegetarian chicken bouillon granules
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon celery seed
• 1 teaspoon vegetable oil (or as needed)

1. In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid.
2. Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen.
3. Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
4. NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon.
5. If you want to shape them, I would not drain, I just a little flour and shape.

vegetable protein, water, vegetarian chicken, sugar, poultry seasoning, celery, vegetable oil

Taken from www.food.com/recipe/kats-tvp-chicken-152901 (may not work)