There's too much TVP in this kitchen and the many of online recipes that use TVP are a little too ... umm ... "hippie". I wanted something would encourage meat lover to search out second helping. Like they say, anything fried is good. Vegan Sweet & Sour Chicken, doesn't sound possible does it? Read on.

Ingredients - "Chicken"

2 Cups TVP Granules
1 Box Tempura Batter

Ingredients - "Sauce"

1/2 Cup Red Wine Vinegar
1/2 Cup Sugar
1 Cup Reserved Pineapple Juice
1 Cup Water
1 Tablespoon Salt
4 Tablespoons Corn Starch

Ingredients - The Rest 

2 Large Onions
2 Bell Pepper
2 Carrot
1 20oz Can Pineapple Chunks

Steps 

1. Rehydrate TVP. After re-hydrated, lay out on paper towels and chill in the refrigerator.
2. Prepare tempura batter following package directions. Once prepared, chill in the refrigerator.
3. Chop "The Rest" into bite sized pieces. Reserve liquid from pineapple.
4. Heat 1" of oil in a small pan to 350 degrees.
5. Combine TVP and Tempura Batter
6. Use two spoons to make 3/4" balls and slowly drop TVP/Tempura mixture into oil. Don't over crowd the pan. You'll need to do a few batches.
7. Set fried TVP aside in a single layer on a wire cooling rack. Don't stack or place on paper towel.
8. Make a slurry with the corn starch. Set aside.
9. Combine Red Wine Vinegar, Sugar, Pineapple Juice, salt and water over high heat until boiling. Turn off heat and slowly add corn starch slurry while vigorously stirring. Bring back to a boil for one minute then turn off heat.
10. Stir fry onions, bell pepper and carrot until tender. Add pineapple & TVP balls.
11. Just before serving, add sweet & sour sauce.