Hickory Bits
Yield:: about ⅔ cup
 
These tender little nuggets are bound to add excitement to any dish. Sprinkle them wherever you want a smoky flavor on uncheese sandwiches, spinach salads, pasta, baked potatoes...
Ingredients
  • ½ cup textured vegetable or soy protein
  • ⅓ cup water
  • 2 Tablespoons soy sauce
  • 2 teaspoons Red Star Vegetarian Support Formula nutritional yeast flakes
  • 1 teaspoon pure maple syrup
  • ½ to 1 teaspoon liquid hickory smoke
  • 1 teaspoon canola oil
Instructions
  1. Stovetop Method:

  2. Place the textured protein in a small, heatproof mixing bowl. Place the remaining ingredients except the oil in a 1-quart saucepan, and bring them to a boil. Pour the boiling liquid over the textured protein. Mix well and let the mixture stand for 5 minutes.

  3. Heat the oil in a 9-inch or 10-inch skillet over medium-high heat. When the oil is hot, add the textured protein. Reduce the heat to medium, and cook, stirring constantly, until the moisture has evaporated and the textured protein is lightly browned, about 6 to 8 minutes.

  4. Remove the skillet from the heat, and allow the bits to cool. When cool, transfer the bits to an airtight storage container, and store them at room temperature for 1 or 2 days, or in the refrigerator for longer storage.
  5. Oven Method:

  6. Preheat the oven to 350°F. Mist a baking sheet with nonstick cooking spray, and set aside.

  7. Place the textured protein in a small, heatproof mixing bowl. Place the remaining ingredients in a 1-quart saucepan, and bring them to a boil. Pour the boiling liquid over the textured protein. Mix well and let the mixture stand for 5 minutes.

  8. Spread the textured protein on the prepared baking sheet in a thin layer. Place the baking sheet on the center rack in the oven, and bake the bits for 10 minutes. Stir the bits well and redistribute them so they are again in a thin layer. Continue baking them for about 10 minutes longer, or until they appear dry and are well browned. Watch closely so they do not burn!

  9. Remove the baking sheet from the oven, and allow the bits to cool. When cool, transfer the bits to an airtight storage container. Store the bits at room temperature for 1 or 2 days, or in the refrigerator for longer storage.
Nutrition Information
Calories: 23 Fat: 0 gm Carbohydrates: 2 gm Protein: 3 gm,=
 

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