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over 1 year ago
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Yields 2 sandwiches.
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Extract from
The Grit Cookbook: World-Wise, Down-Home Recipes by Jessica Greene
Published by Other
The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.
© 2013 Jessica Greene / Other · Reproduced with permission.Recipe
Ingredients
- 1 cup chunky beef-style Tvp (textured vegetable protein)
- 1.6 cup Water
- 1 tbsp Olive Oil
- 1 small or 1/2 large Onion(s) , cut into thin crescents
- 1 small green Bell Pepper , seeded and thinly sliced
- 1 tbsp vegan Worcester Sauce
- 2 large hoagie Rolls
- Mayonnaise
- Shredded Swiss or mild white Cheddar Cheese
- Red or green leaf Lettuce
- 0.5 ripe medium Tomatoes , sliced
- Project Cost
- Reasonably Priced
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1
Combine T.V.P. and water in a saucepan and bring to a boil; set aside.
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2
In a heavy skillet, heat olive oil. Add onion and pepper and sauté until soft. Drain T.V.P. and add to vegetables with Worcestershire sauce. Sauté briefly until vegetables are well done and T.V.P. slightly browned. Serve warm on a hoagie roll with mayonnaise, shredded cheese, lettuce, and tomato.
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