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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is from the cookbook How It All Vegan . Ingredients:
4 tablespoons olive oil |
1 small onion, chopped |
4 cloves garlic, minced |
1 (6 ounce) can tomato paste |
2 medium tomatoes, chopped |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon pepper |
1 cup boiling water |
1 1/2 cups textured vegetable protein |
1 medium onion, chopped |
1 tablespoon oil |
1 medium green pepper, chopped |
1 medium tomato, chopped |
1 large pickle, chopped |
2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce |
1 1/2 teaspoons chili powder |
1 dash cayenne pepper |
1 dash allspice |
1 dash salt |
Directions:
1. In a blender or food processor, blend together the oil, onion, garlic, tomato paste, tomatoes, salt, basil, oregano, and pepper until you reach the desired consistancy.
2. Set aside.
3. In a medium bowl, pour the boiling water over the textures vegetable protein and set aside for 10-15 minutes.
4. In a medium saucepan, saute the onions in oil on medium-high heat until translucent.
5. Lower heat to medium and add the peppers, tomatoes, picles, Braggs, chili powder, cayenne, allspice, salt, and tomato sauce.
6. Simmer for 5 minutes.
7. Add textured vegetable protein to saucepan and stir together.
8. Simmer on medium-low heat for another 20-30 minutes and serve over toast or on a bun.
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