Vegan Picadillo (gluten free)

2 Italian tomato Red Ripe Tomatoes
1 cup, chopped Onions, raw
6 cloves Garlic
1 can (6 oz) Tomato Paste
2 cup TVP
2 cup Vegetable Broth
2 tsp Cumin (ground) (by IVORYGRL1)
1 tsp Cinnamin 1tsp( 2.3gram) (by MZZCHIEF)
2 tsp Oregano, ground
1 serving Nutmeg, Ground, Pinch (by ELDERROSE)
2 tsp, crumbled Bay Leaf
3 cup Pomi Tomato Sauce-strained (by SUZYDAVE2)
2 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives
40 gram(s) Chopped Dried Plums (5 dried plums)
.5 tsp Pepper, black
.5 dash Salt
2 tbsp Extra Virgin Olive Oil

serve with Cuban rice.

Bring vegetable broth to a boil add TVP and let sit for 5 minutes. Set aside.
Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in color and the spices are fragrant. Add the chopped tomatoes and Pomi, Cover and cook for 2 minutes.
Uncover the pan and add the rehydrated TVP, olives, dried plums, salt and pepper and cook for a couple of minutes to warm everything through.

Serving Size: 6