Ingredients 1 cup vegetable broth
1 cup Texture Soy Protein (TSP) granules, dehydrated
1 Tablespoon soybean oil½ cup carrots, diced
½ rib celery, diced
½ red bell pepper, diced
5 snap peas, dicedLettuce leaves for wrapping
Diced green onion for garnish
Chopped peanuts for garnish
Sauce ½ cup Bragg’s Liquid aminos
3 Tablespoons garlic, minced
3 Tablespoons ginger, minced
3 Tablespoons chili garlic past
3 Tablespoons apricot all-fruit spread
¼ cup white wine vinegar
3 tablespoons hoisen sauce
Instructions In a small saucepan pan, add vegetable broth; bring to boil.In a small mixing bowl, add TSP then add broth; set aside for 5-10 minutes.
In a medium fry pan over medium heat, add oil; heat until hot.
Add vegetables, sauté for 1 minute or until crisp tender; In a small mixing bowl, add sauce ingredients mix together.
Add sauce to vegetables, stir for 1 minute.
Add TSP mixture, stir for 1 minute.
Spoon mixture into lettuce wrap, top with green onions and peanuts, as desired.
Notes Yield: 2-3 servings