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Entree
4 - 6 servings
30 minutes
25-30 minutes
Chef Heidi Allison
Textured Vegetable Protein, or TVP is made from defatted soy and considered one of the best plant-based forms of protein and faux meat. It is a dry product available in natural food stores.
1 1/2 cups water
1 Dried Chipotle Pepper
1 Dried Cascabel Pepper
1 large Organic Roma Tomato
1/2 small White Onion, sliced and separated into rings
1 clove Organic Peeled Garlic
3 tablespoons olive oil
1/4 teaspoon cumin plus a pinch
1/4 teaspoon coriander plus a pinch
1 teaspoon salt
1 cup textured vegetable protein (granules, bits or flakes)
Heat water in a 2-quart pot over medium heat until just simmering (not boiling), and add dried chiles.
Turn off stove, cover chiles with a small plate so that they are submerged, then cover pot. Let chiles soak for 20 minutes (and no more than 30 minutes).
Drain chiles, remove seeds and stems and set aside (reserve chile soaking water.)
Heat broiler and place tomato, onion rings and garlic on a jelly roll pan lined with foil and heat until golden brown and small black spots emerge.
Remove and add to blender along with peppers and purée until smooth.
Heat olive oil in a 2-quart pot over medium heat until warm.
Add cumin and coriander and sauté until fragrant (several seconds), then add puréed pepper mixture. Sauté for 1-2 minutes, stirring frequently.
Add 1 ½ cups of reserved soaking water and salt and bring to a boil. Add vegetable protein and stir.
Remove from heat and cover. Let sit for 10-15 minutes, stir and serve.
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