Ingredients
- 100g dry TVP mince
- 1 cup hot water (for soaking the TVP)
- 3 tablespoons olive oil
- I medium onion, finely diced
- 2 garlic cloves, finely diced
- 1 red capsicum, diced
- 150g mushrooms, diced
- 1 teaspoon smoked paprika
- 1 teaspoon chilli flakes (more or less, to your taste)
- ½ teaspoon cinnamon
- 2 tablespoons dried mixed herbs
- 1 x 400g tin of chopped tomatoes in juice
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 200ml water
- 2 tablespoons red lentils (they’ll thicken the sauce)
- 3 teaspoons vege stock powder
- 2 tablespoons tomato paste
Method
- 1
1. Measure the TVP and hot water into a bowl and set aside to soak.
- 2
2. Heat a large pot on medium-high heat and add: oil, onion, garlic, capsicum and mushrooms. Saute for 5 to 10 minutes, stirring occasionally, until onion is translucent and softening.
- 3
3. Add the rest of the ingredients, stir well. Cover with a lid and simmer for 20 minutes until vegetables and red lentils are cooked.
- 4
4. Serve over pasta and top with Angel Food grated cheddar or parmesan.
Notes: This is a very flexible recipe – adjust the seasonings to suit your taste and what you have available. You can also add another cup or so of finely chopped vegetables if you have something that needs to be used up or you’re wanting to stretch the meal a little further.
