Imitation Hamburger Gravy

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GEORGIANA HOFFMAN 0

"Delicious gravy with TVP. Serve over hot noodles, potatoes or rice."
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Ingredients

20 m servings 371 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 70.2 g
  • 140%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1977 mg
  • 79%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a 3 quart saucepan over medium heat, combine textured vegetable protein, soup, sliced mushrooms (with liquid), onion, soy sauce, seasoning salt, savory and water. Simmer until onions are tender and gravy reaches desired consistency.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

This is very easy and good. My boyfriend won't eat TVP, so I used veggie burgers instead and cooked them in the gravy.

Most helpful critical review

So I think when it calls for a 12 oz. package of TVP, she means the kind that is frozen and already reconstituted. They come in 12 oz packages. This sounds really yummy, and I am a huge fan of T...

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This is very easy and good. My boyfriend won't eat TVP, so I used veggie burgers instead and cooked them in the gravy.

So I think when it calls for a 12 oz. package of TVP, she means the kind that is frozen and already reconstituted. They come in 12 oz packages. This sounds really yummy, and I am a huge fan of T...

Tasted good, but I suggest 1 cup of TVP per recipe. I don't know how 12oz of TVP works - it weighed out to be about 4 cups!

I think something is wrong with this recipe. It was a chunky mess. Maybe you have the reconstitute the TVP first? Seemed ok after I added more water.

I had to keep adding milk to get the right consistency.

Please note the author is clearly referring to frozen, already reconstituted TVP in this recipe. If you use the dried kind (like I do), use about one cup and soak in about one cup boiling water ...

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