Menu and Recipe Manu.. - The Early Childhood Commission

187
Vegetarian Menus and Recipes
DAY 4
BARBEQUE MOCK DRUMSTICK
(Meat substitute)
Ingredient Metric Standard Measure Method
Water 960 ml 32 oz 4 cups 1. Boil water in a sauce pan over medium high heat.
Minced Textured Vegetable
Protein (TVP)
480 g 16 oz 2 cup 2. Add veggie mince to water and remove from heat.
3. Cover and leave to stand for 15 minutes.
4. Drain TVP.
5. Place TVP in mixing bowl.
Onion 180 g 6 oz 3 small 6. Wash and clean onion, garlic, escallion, peppers and
thyme.
Garlic 15 g ½ oz 4 cloves
7. Finely chop onion, garlic, escallion, and peppers.
Escallion 90 g 3 oz 6 stalk
8. Remove thyme leaves from stem and discard stem.
Sweet Pepper
Scotch bonnet pepper
120 g
1 g
4 oz
-
2 small
1 sliver
9. Add leaves of thyme and chopped seasoning to TVP
in the bowl.
Thyme 5 g - 1 sprig
10. On low speed, blend seasonings and TVP until
thoroughly combined (2-3 minutes).
11. Pour in a large stainless steel bowl.
Black pepper 10 g 1/3 oz 2 tsp 12. Sprinkle black pepper, salt and paprika over blended
Salt 10 g 1/3 oz 2 tsp
TVP.
Paprika 15 g ½ oz 1 Tbsp
Menu and Recipe Manual for Early Childhood Institutions