chayote tvp chili-vegan 1 cup serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium Onion, raw1 tsp Red Pepper Flakes1 tbsp Cumin - Ground2 medium Red Peppers1 cup Tomato Sauce6 cloves Garlic1 tbsp Oregano (fresh)4 tbsp Canola Oil0.5 tsp Salt1 cup TVP (dry) 1 Chayote (Mirliton) 5-3/4 inch, watermakes about 6 one-cup servings.
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.
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.
Nutritional Info 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
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