Thai Peanut Wraps
Recipe by: Susan Voisin
- 1 cup dry TVP strips, chicken-style
- 1 1/2 cups hot water
- 1/2 tsp. sesame oil
- 1 tsp. minced ginger
- 2 tbsp. soy sauce
- 1 tbsp. veggie "chicken" broth powder
- lettuce or baby spinach
1 tbsp. peanut butter 4 fat-free flour tortillas (burrito size) Gingery vinaigrette
Combine TVP, water, sesame oil, ginger, soy sauce, and broth powder in a microwavable dish. Heat on high power for 3 minutes, stirring after each minute. Set the TVP aside and check for tenderness after 5 minutes. If it is not completely tender, microwave for another minute, check again, and repeat until tender. Add peanut butter and stir to thicken.
While the TVP is cooking, chop the tomatoes and warm the tortillas. When the TVP is done, lay out each tortilla and layer the lettuce, tomato, and TVP on it. Drizzle with dressing, if desired, and roll up burrito-style.
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