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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 9.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 413.4 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.5 g

View full nutritional breakdown of chayote tvp chili-vegan 1 cup serving calories by ingredient
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chayote tvp chili-vegan 1 cup serving

Submitted by: SONGBIRD808

Introduction

a work in progress....
no need prep TVP in advance. it absorbs cooking liquids and spices.
a work in progress....
no need prep TVP in advance. it absorbs cooking liquids and spices.

Number of Servings: 6

Ingredients

    1 medium Onion, raw
    1 tsp Red Pepper Flakes
    1 tbsp Cumin - Ground
    2 medium Red Peppers
    1 cup Tomato Sauce
    6 cloves Garlic
    1 tbsp Oregano (fresh)
    4 tbsp Canola Oil
    0.5 tsp Salt
    1 cup TVP (dry)
    1 Chayote (Mirliton) 5-3/4 inch,

    water
    makes about 6 one-cup servings.

Directions

dice/chop veggies in equal sizes. mince garlic.

heat cast iron skillet or heavy bottomed pot to medium-high.

heat oil. add dry spices to 'bloom' them for a couple of minutes. stir.

add fresh oregano (about 4 or 5 4-inch stems worth of leaves), and immediately add onions and chayote. stir. add salt. let cook a few minutes until the veggies release their liquid and soften. stir every 2 minutes or so.

add garlic and bell peppers. stir. let cook about 2-3 minutes.

push veggies aside, making a well in center of pot, let the oil/water collect there and add the TVP. stir center portion so that TVP absorbs excess oil, spices and veggie liquids.

add tomato sauce...use enchilada sauce if you want spicier...stir well.

fill empty sauce can with water. add to pot. stir.

when mixture begins to bubble, turn heat to low and cover. check in 10 minutes...taste. if TVP is still crunchy, let cook a few more minutes, or add hot liquid if it seems too dry. you may need to increase heat if you add more liquid.

stir and serve.




Number of Servings: 6

Recipe submitted by SparkPeople user SONGBIRD808.






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