Ingredients
½ carton TVP Chunks (about 3 cups)
Veggie broth (beef seasoned if you can find it)
3 large onions
3 cloves of garlic (green center removed) or 1 heaping tablespoon of jarred minced garlic
1 large green pepper
1 8 oz. can or jar of tomato sauce (plain such as Delmonte)
1 carrot
1 large zucchini cut into slices about ¼ inch thick
4 large mushrooms cut into large pieces
1 tsp Cumin &/or 1 tsp. Tumeric if desired
Water as necessary
Add salt and pepper as desired
Preparation
I sautéed the onions and garlic (I used jarred minced garlic) added celery (after the onions were golden) cut in pieces. I let that cook and then added green pepper cut up in about the same size pieces. Then I added Tomato sauce (anyone will do). To that I added carrots in large pieces (1/2 a carrot or a whole one if it is small) I let that simmer a while. Before I started I had started hydrating some TVP chunks at this time I added the TVP. You could use any veggie product, canned cutlets etc. But TVP is good. Add cumin and tumeric. I let that simmer for a while adding water when it was necessary. Maybe it cooked about 35-35 minutes. I let it cool and put it in the refrigerator. I like casseroles and soups to blend overnight. You can season this to taste. Before I served it, I cut zucchini into 3-4 inches pieces and mushrooms into large pieces and added them. I cooked it just until the zucchini was soft but not falling apart. If you put the zucchini and mushrooms in immediately it will fall apart
