• 2 cupfuls of TVP chunks (unflavoured)
• 1 chopped pepper
• 2 medium sized onions, chopped
• 1/2 pound mushrooms, chopped
• 1 1/2 pint veggie stock
• 1/2 pint red wine
• 1 tin chopped tomatoes
• 1 tablespoon tomato puree
• paprika (as much as you want - I use about a tablespoon)
• 2 bay leaves
• olive oil (for frying)
• garlic (for frying)
• salt and pepper
Boil TVP in veggie stock with enough water to cover the TVP
(you may need to top this up as the TVP absorbs the water).
Boil for a few minutes until the TVP is soft (the time taken
varies - just keep trying it!), and then drain off the
liquid from the pan - KEEP IT!
Fry the TVP in oil and the garlic (use as much garlic as you
like), until it is golden brown and a little bit crunchy -
this is the key to making TVP nice - if you don't fry it it
won't taste very good.
Take the TVP off the heat and fry the chopped onions in the
rest of the butter, with the bay leaf, until softening.
Add the peppers and mushrooms when the onions start to
soften.
Fry together until it's reasonably well cooked, then add the rest of
the ingredients: chopped tomatoes, tomato puree, the liquid you saved
from cooking the TVP, the wine, the fried TVP, the paprika and the
salt and pepper.
Warm it all up together and then EAT!!! (Remove the bay leaf before
serving though) This recipe is best served with mashed potatoes. |
