Vegetarian Stuffed Dinner Rolls
Vegetarian Stuffed Dinner Rolls
Ingredients
- 2 cups (100 g) textured vegetable protein (TVP) (see note)
- 3 cups (750 ml) vegetable broth
- ½ cup (95 g) dry red lentils, rinsed and drained
- 1 onion, chopped
- 2 celery stalks, chopped
- ¼ cup (60 ml) ketchup
- 3 tbsp (45 ml) low-sodium soy sauce
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp (30 ml) prepared yellow mustard
- 18 dinner rolls, lightly warmed
- 1 green onion, thinly sliced
Instructions
- In a large pot, combine the textured vegetable protein and 2 cups (500 ml) of the broth. Bring to a boil over medium-high heat. Remove from the heat. Cover and let sit for 10 minutes.
- Add the remaining broth, as well as the lentils, onion, celery, ketchup, soy sauce, hoisin and mustard. Bring to a boil. Simmer for 20 minutes or until the liquid has completely evaporated, stirring a few times. Season with pepper. Remove from the heat and let sit for 10 minutes (see note).
- Make an incision in the top of each bun without going all the way through to the bottom. Fill with the TVP mixture. Sprinkle with the green onion. Serve immediately.
Vegetarian Stuffed Dinner Rolls