Kudos again to Ruthie for the idea! I should clarify that I've been using the smaller tvp pieces not the chunks that Ruthie describes but things still work very well. I tried making these two ways.
For the first batch, I put a layer of cornbread mix in the bottom of the muffin pan, followed by a layer of the TVP sausage and ending with a layer of cornbread mix. These started out heaped slightly higher than the muffin tin. I baked them about 20 minutes, checking with a toothpick to make sure the cornbread was done. They were delicious!
The second batch was exactly the same except without the top layer of cornbread. It still required about 20 minutes to bake and the TVP sausage was delightfully crunchy. The only flaw is it was a little messy. Next time I'll press the crumbles into the batter to anchor them better.
The leftovers became today's lunches so you know they were a hit. If you follow The Vegan Lunchbox , you know that Jennifer said just yesterday, that anything in pie dough is a hit. I'd like to take that observation one step further and say, anything in almost any dough is a hit around here.
4 comments:
Katie,
When we make waffles, we sometimes pour the batter onto the grill and press in about a fourth of a cup of tvp crumbles sausage. It's so delicious. :)
Wow--what a great idea--I may have to try this tonight!
Do you brown the soy sausage first? I guess I'm picturing the Gimme Lean sausage which is pretty inedible out of the pacage.
Ruthie that sounds good!
Yes I did brown the soy sausage first. I'm not really a fan of Gimme Lean it reminds me of liverwurst from my carnivore days. Check out the link to Ruthie's blog for the original recipe Russell's TVP sausage I would recommend it over Gimme Lean.
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