Vegan Almond Buffet Casserole
4-1/2 cups water
1 cup rice
2 cups reconstituted TVP
2/3 cup slivered blanched almonds, divided
2 tbsp veggie "chicken" seasoning
1-1/2 cups chopped celery
1 large onion, chopped
1/2 cup chopped green pepper
Bring water and seasoning to boil in a large saucepan. Add rice,
cover and reduce heat, boil gently 25 minutes or until water is
absorbed. Remove from heat.
Combine TVP, onion and green pepper. Sauté in small amount of oil
Add rice and 1/2 cup almonds to the vegetables. Mix well. Pour into
2 quart casserole. Sprinkle with remaining almonds.
Bake at 350º for 30 minutes.
Note: TVP stands for Textured Vegetable Protein. It is made from
defatted soybeans. It comes in chunks, slabs, or more commonly,
granules (which look like Grape Nuts cereal). It is extremely
nutritious and has almost no fat. It comes dry, so it may need to be
rehydrated before use in some recipes. Use it wherever you would
normally use hamburger meat (chili, sloppy joes, spaghetti sauce)