Curried Veggie Protein

So full of flavor and perfect with almost anything, brown rice, Ezequiel bread, roasted fingerling potatoes…you name it! And you can make it in no time which is always great:)

You Need:

About 1 cup of Textured Vegetable Protein chunks*

1 bell pepper (chopped)

1 medium onion (chopped)

1 cup of sliced mushrooms

1 cup of frozen green peas

3/4 cup of crushed tomato sauce

1 tsp. of curry

1 tsp. of cumin

1 tsp. of paprika

1/2 tsp. of agave nectar



Extra Virgin Olive Oil


-To cook the Veggie Protein just place the chunks in a bowl and add about 3/4 cup of boiling water, let it rest for about 5 minutes.

-Place a non-stick pot over medium-high heat, add a tbsp. of olive oil, onion and bell pepper. Let it brown for a few minutes and then add the cooked veggie protein, peas, and mushrooms.

– Season with the spices, agave nectar, salt, and add the tomato sauce. Lower the heat and let it simmer for about 10 minutes mixing constantly.

-Garnish with some fresh parsley or cilantro.

* I get the TVP in bulk but they sell this one on Amazon:)




2 responses to “Curried Veggie Protein

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