Tonight’s dinner has a decidedly unglamorous name: TVP & peppers. I came up with this recipe last fall when I wanted something warming, packed with protein, and with the potential for general appeal. TVP & Peppers succeeds on all counts. It was created in my former Zoomie’s wok (RIP) but it easily re-created in my all-purpose cast-iron skillet. To make,
- reconstitute some TVP in veggie broth. As I’ve mentioned before, I like Dixie Diner’s chick’n NOT! strips. We purchase a 10-lb bag about twice a year.
- heat a little oil in the skillet, add an onion, cook, add peppers, cook, add garlic, cook
- Add a little high-quality cinnamon, some cayenne pepper, a bit of ground ginger; cook
- Add reconstituted TVP to the pan, sautee over med-high heat to get a bit of a sear; add tamari (or soy sauce) and some vegan Worchestershire sauce (most store brands are vegan, particularly Kroger’s) to taste
- Add in several tablespoons of good-quality garam masala; mix briefly
- Incorporate a 14.5oz can of chopped tomatoes, kind of drained, into the mix
- Let simmer and thicken for a few minutes; serve!
TVP & peppers and acorn squash with a little salt and Michigan maple syrup
This recipe was born at brunchtime but is great for any time of day. The ingredients have natural warming properties to keep you glowing from the inside on the chilly days. Bonus: It is, in my experience, extraordinarily omni-friendly: in the winter months, this is my favorite to take to pot-lucks. You could also use the dish as a kind of filling in soft-tacos for an Indian Mexican fusion main course.
Let me know if you try it or if you have any questions!
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