Curried Textured Vegetable Protein

This is posted in response to a request for recipes using TVP/TSP. It's from Vegan Cooking by Eva Batt. The serving size is a complete estimate.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 ounces  textured vegetable protein
• 8  fluid ounces  stock or 8  fluid ounces water
• 1  onion, chopped
• 2  tablespoons  vegetable oil
• 2  teaspoons curry powder
• 2  teaspoons lime juice or 2  teaspoons lemon juice
• 1  small apple, chopped
• 1  teaspoon coconut (optional)
•  sea salt
• 1  ounce seedless raisin
• 2  teaspoons ketchup
• 2  cloves
• 3 -5  cooked chestnuts
•  cooked rice, for serving

Directions

1. Simmer the TVP in stock for 10 minutes.
2. Saute the onion in the oil for 10 minutes.
3. Gradually sprinkle in the curry powder, stirring all the time until quite smooth.
4. Cook for a few more minutes then add lemon juice and the rest of the ingredients.
5. Stir in the TVP and simmer, covered, very gently for at least 20 minutes.
6. Serve on a bed of rice.