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Ingredients
  • 2 cups dried soy chunks (TVP chunks work too)
  • 3 cups vegetable broth
  • 2 cloves of garlic, mashed
  • 1 tsp salt
  • 1 inch cube of ginger, grated
  • ½ cup flour
  • ¾ cup vegetable broth (use what you had soaked from the TVP)
  • ½ cup cornstarch
  • 1 cup bread crumbs
  • 1 tbsp garlic powder
  • 1 tbsp lemon pepper
  • ½ tsp salt
  • For the dip
  • 1 tbsp chopped fresh dill
  • ⅓ cup sour cream (use soy sour cream to keep it vegan)
  • dash of salt and pepper
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