Name: Vegetarian Stuffed Dinner Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 18 serving(s)
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

Note from Ricardo

Textured vegetable protein (TVP) is made of a mix of dehydrated soy and soy flour. It is available in the organic food aisle of most grocery stores or at health food stores.

The TVP filling can be prepared in advance. Simply reheat it before adding to the dinner rolls.

Looking to save time while preparing this recipe? Find the RICARDO Vegetable Broth at IGA grocery stores.

Vegetarian Stuffed Dinner Rolls

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife