Marinated textured vegetable protein (TVP) sauteed with caramelized onion, garbanzo beans and orange zest. Served with steamed rice seasoned with coriander, oregano and garlic!

Makes 6 cups rice; 2-1/2 cups beans


3 c. water

1-1/2 t. salt

2-1/2 cups Canilla Parboiled Golden Rice

1 t. dried oregano

2 t. coriander (ground cilantro seeds)

2 t. garlic powder

1/2 t. turmeric

1 t. sugar

Combine all ingredients in large saucepan. Stir well, bring to boil over medium-high heat. Stir well again, then cover tightly, reduce heat to low and simmer 20 minutes. Remove from heat, fluff with spoon to aerate, then let set at room temperature till cool.

While rice cooks marinate the TVP

1/2 c. textured vegetable protein (TVP); locate in bulk food stores and some grocery stores

1/2 c. water

1 t. liquid smoke

1 t. Worcestershire sauce

2 t. sugar

1/2 t. garlic powder

1/2 t. salt

1/8 t. red cayenne pepper

a couple twists of the pepper mill

Combine all ingredients in marinating bowl. Stir well, then occasionally, as TVP becomes re-hydrated.

Onion saute and garbanzo beans:

3 T. margarine

2 T. extra virgin olive oil

2 c. peeled diced yellow onion, 1/2 inch squares

1/2 t. salt

freshly ground black pepper

10 oz. bag frozen garbanzo beans (or 16 oz. canned, rinsed well to remove all foam, and drained well)

zest of 1 fresh orange plus 1/3 c. of the squeezed juice (zest first, then squeeze)

1/2 t. salt

freshly ground black pepper to taste

In large skillet, over medium-low heat, melt margarine and olive oil.

Add onion, salt and pepper, then saute till caramelized.

Add marinated TVP. Stir, then continue to saute on medium-low heat till it darkens somewhat and begins to stick to the bottom of the skillet when stirred. Remove from heat.

Add  garbanzo beans, orange zest and juice, salt and pepper. Stir well, then cover and let set, off the heat, till ready to assemble the dish. Letting the beans set in the pan allows the flavors to permeate the beans.

When ready to serve: Reheat beans on low heat till hot.

Reheat rice on low heat, covered, till hot, stirring occasionally.

Pack rice into custard cup size mold dishes. Invert onto individual serving plates, tap bottom and lift off mold.

Spoon bean mixture gently around each rice mold. Garnish with chopped fresh parsley if desired, and serve.

Notes: This is a dry bean and rice dish. As you eat, you know you’re sinking your teeth into something substantial; feels like you’re chewing meat.

The subtle savory of the rice goes well with the stronger flavor of the beans. You don’t have to mold the rice, but serving it alongside the beans is preferable to mixing the two. That way you can taste the beans separately, then mix as you choose as you eat.

Marinating the TVP is so much better than simply re-hydrating it in water and adding to the dish. What a difference in flavor!

Textured vegetable protein is inexpensive and widely available.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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