TVP - chili and sloppy jo's

[Guest guest]

My two favorite TVP recipes (from Vegan Delights by Jeanne Marie

Martin):

 

CHILI

2 1/2 cups dry kidney beans or pinto beans, soaked and cooked

 

2-3 Tbsp. natural oil

2 cups chopped onion (about 1 large)

4-6 cloves garlic, minced

optional: 1-2 green peppers, chopped

4-5 large tomatoes or 1 - 28 oz. can tomatoes cored and chopped

 

1 cup TVP

7/8 cup boiling water

 

12-13 oz. tomato paste

2 Tbsp. tamari soy sauce

3 tsp. chili powder

2-3 tsp. parsley

1-1 1/2 tsp. sea salt

1 tsp. oregano

1/2 tsp. sea kelp

1/4 tsp. cumin seeds or powder

1/8 tsp. cayenne pepper, or to taste

optional: 1 tsp. crushed dried red chili peppers or 1-2 fresh hot

peppers, chopped

 

While the beans are cooking, heat the oil in a large pot and saute

the onions and garlic for 2-3 minutes until semi-tender. Add the

green pepper (if using) and saute another 1-2 minutes. Add the

tomatoes and simmer on low heat for 10-15 minutes. Mix the TVP with

the boiling water and let it sit for 10 minutes as it expands and

softens. Then add TVP and all remaining ingredients except the beans

to the vegetables. Simmer the sauce on low heat, covered for 35-50

minutes. When the beans are ready, drain them and save the liquid.

Mix the sauce and beans together and add enough bean liquid to bring

the chili to desired consistency. Cook the chili for 20-30 minutes.

 

 

SLOPPY JO'S

3 cups TVP

2 1/2 cups boiling water

 

1-2 Tbsp. natural oil

2 medium onions, chopped

2 green peppers, chopped

1 tomato, chopped fine

2 Tbsp. tamari soy sauce

2 tsp. chili powder

1/2-1 tsp. sea salt, or to taste

1/2 tsp. sea kelp

several dashes each cayenne pepper and allspice

optional: 1/4 cup pickles, chopped fine

 

2-4 cups TOMATO SAUCE (recipe follows)

 

Mix the TVP with the boiling water and let it sit for 10 minutes as

it expands and softens. In a large skillet or pot, heat the oil and

saute the onions until semi-tender, add the green peppers and tomato

and saute another minute or more until everything is somewhat

tender. Drain the TVP and add to sauteed vegetables along with all

ingredients except for the tomato sauce. Cook on medium-low heat for

5 minutes, stirring frequently. Then add the sauce and simmer

everything on low heat, covered, for 30-50 minutes while the flavors

mingle.

 

TOMATO SAUCE (for use in SLOPPY JO'S)

1-2 Tbsp. natural oil

1 large onion, chopped small

2-4 cloves garlic, minced

1 cup mushrooms or 1 small eggplant, chopped

4-6 large tomatoes, chopped or 1 - 28 oz. can tomatoes, cored and

chopped

1 - 14 oz. can tomato paste

1-1 1/2 cups water

3 bay leaves

1-2 Tbsp. tamari soy sauce

2-3 tsp. liquid sweetener

3 tsp. parsley

1-1 1/2 tsp. each basil and oregano

3/4-1 tsp. sea salt

1/2 tsp. each marjoram, thyme, and rosemary, crushed

1/4 tsp. sea kelp

several dashes cayenne pepper to taste

 

Heat oil in large pot on medium-high heat. Add onion and garlic and

saute for 1-2 minutes. Then add mushrooms or eggplant and saute for

another 2 minutes or until fairly tender. Add the tomatoes and cook

for 15-20 minutes until they turn to liquid. Add all the remaining

ingredients and simmer the sauce on very low heat for 40-60 minutes,

covered, stirring occasionally. A little extra water may be added

for thinner consistency. When sauce is finished remove bay leaves.

 

Enjoy!

 

 

, Steve Smekar <classxteve@g...> wrote:

> I have been searching for recipes which use Textured Vegetable

Protein.