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21 February 2001 Issue
TVP in Hot Tangerine Sauce

from VegeTexan@aol.com 

1 + 1/2 cup dry textured vegetable protein chunks
juice of six tangerines
1 small onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
red pepper flakes
cashews

Reconstitute large TVP chunks in boiling water until soft. In a large skillet combine tangerine juice, onion, bell pepper, garlic and hot red pepper flakes to taste. Bring to a boil uncovered and then cook on medium heat until juice is reduced to a sauce. Drain TVP and add to other ingredients. Stir in a large handful of cashews and simmer until sauce is a thick glaze.

To save work bottled pineapple/orange or other citrus juice can be used and frozen vegan chiken nuggets can replace the tvp.

Go on to HSUS and FEMA Sign Historic Agreement
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