Mexican Veggie Meat

Photo: Down to Earth Recipes
Mexican Veggie Meat recipe from Down to Earth Organic and Natural.
Yield
6-8 Servings
Vegan
Dressings, Dips and Sauces
Ingredients
  • 3 Tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 jalapeno, de-seeded & finely diced
  • ¼ cup taco seasoning or chili powder
  • 1 Tablespoon garlic powder or 3 crushed garlic cloves
  • 1 teaspoon crushed red pepper
  • 1 ½ cups of TVP (Textured Vegetable Protein)
  • 3 Tablespoons tomato paste
  • 1 cup water
  • 1 (15-ounce) can of diced or crushed tomatoes
  • 1 (8-ounce) can of green chilies
  • 1 (8-ounce) can sliced black olives
  • ½ cup chopped sundried tomatoes
  • 2 Tablespoons ketchup
  • 2-4 cups of vegetable broth, as needed
  • Salt and pepper, to taste
Instructions
  1. Add oil to large and deep sauté pan over medium high heat
  2. Add onions and jalapeno until browned.
  3. Add seasonings, and cook for 3-5 minutes.
  4. Add the TVP and cook until nicely browned.
  5. Mix tomato paste with water and stir into mixture.
  6. Stir in diced tomatoes, green chilies, olives, sundried tomatoes, and ketchup.
  7. Slowly pour in vegetable broth until all moisture is absorbed.
  8. Place on low heat and let simmer until moisture is gone. Serve and enjoy!