Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | dry textured vegetable protein granules |
| 1 cup | canned tomato sauce |
| 1 cup | mashed cooked potatoes |
| 1 cup | rolled oats |
| 1 tsp | dried onion powder |
| 1 tsp | dried oregano |
| 1/2 tsp | dried mustard |
| 1/4 tsp | garlic powder |
Directions
Spray 8 muffins cups with Pam (I left out this step, used a non-stick pan, and they were fine). Combine textured vegetable protein with 3/4 Cup + 2 Tablespoons water. Stir and wait 10 minutes. In mixing bowl, combine TVP with remaining ingredients. Stir to mix, then spoon into prepared muffin cups. Pack down top of each loaf with back of a spoon. Bake at 350 degrees for 30 minutes, until loaves are lightly browned and begin to pull away from sides. Wait 5 minutes before carefully removing loaves with a spoon. Makes 4 servings of 234.
Source: www.fatfree.com