Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Lentil and TVP Stew

Stews - Legume - -

INGREDIENTS

4 oz / 115 g textured vegetable protein
2 large onions
1 L / 2.1 pints of the sieved / strained tomatoes stuff that comes in cartons and is %100 tomatoes
4 carrots
1 T oregano
1 T basil (pesto is better, so use that if you can)
8 oz / 230 g green lentils
2 oz / 60 g macaroni (un-enriched)
3 pints / 1.5 L vegetable stock

METHOD

Put the TVP, tomato liquid, the chopped carrots and the vegetable stock into a large saucepan and cook for half an hour with the lid on - it spits red everywhere if you don't use a lid so make sure you do!

Add the herbs and salt and pepper (lots of them) now too. Then pour in the chopped onion after the half an hour is up. The lentils go in now as well. Then leave it to cook with the lid off and lower heat for another twenty minutes.

NOTES

Here's a suggestion from 'Bark and Grass'.

If you can get TVP chunks rather than minced, then this recipe tastes far better. The chunks are more meaty and absorb the flavour of the stew much better.

This is nice with crusty bread, but seeing as good bread is impossible to get and or very expensive in America, I offer my commiserations. Its great with brown rice too, and then a little goes a long way. It IS rich, though, so don't even think you can eat it all by yourself. It is very warming, very filling and some kids like to eat it cold too, as a sort of lentil and pasta and tomato salad type thing. Double purpose dinner, great!

(vique simba)

posted by Mr Falafel

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