Remember, Boca or Morning Star crumbles can be used in place of the TVP. You might even want to experiment with rehydrated bulgur or cooked lentils.
Ingredients:
- 1 cup boiling water
- 1 cup Textured Vegetable Protein, (TVP) dehydrated
- 1 T olive oil
- 1 small red onion, minced
- ½ medium red pepper, minced
- 1 (14.5 ounce) can petite diced tomatoes
- 1-2 Tablespoons tomato paste
- 1 T sugar
- 1 T yellow or spicy brown mustard
- 2 tsp soy sauce
- 1 tsp chili powder
- Salt and Black pepper to taste
Directions:
- Pour the boiling water over the TVP (available at most health food stores) and allow to stand for 10 minutes to fully rehydrate.
- Meanwhile, in a medium sauce pan, heat the oil over medium heat. Add the onion and bell pepper, cover and cook until soft – about 7-10 minutes.
- Into the onions and peppers, stir the tomatoes, tomato paste, sugar, mustard, soy sauce, chili powder and salt and pepper to taste. Simmer for approximately 10 minutes, stirring frequently.
- Add the rehydrated TVP to the mixture and stir. Add in more tomato paste if the mix is too “loose”.
- Heat thoroughly and serve immediately on whole grain rolls. Enjoy!
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Please note: Although I have several recipes that include TVP, it’s not very often that I include it on my personal menus, opting for less-processed foods. When I do want that texture, what I have started doing lately is chopping up soy curls and using that instead. Soy curls are a whole, unprocessed, non-GMO food that gives the same texture as TVP. You can also find non-GMO or organic TVP at many health food stores.