TVP Chucks and Mushroom Stroganoff
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the TVP liquid and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.
Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
Stir the TVP pieces and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the TVP is heated through.
Season the stroganoff with ground pepper. Serve at once whole wheat noodles.