Recipe courtesy of: National Soybean Research Laboratory University of Illinois at Urbana-Champaign
Ingredients 2 Tbsp. oil
3 Tbsp. freshly grated ginger
1 clove garlic minced
2 Tbsp. ground coriander
½ tsp. salt
½ tsp. ground red pepper (cayenne)
1 onion, chopped
2 green or red bell peppers, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
1 ½ cups vegetable broth
½ cup dry TVP1 cup tomato juice½ cup creamy peanut buttercooked rice (optional)
Instructions Heat the oil in a deep skillet. Add the grated ginger, minced garlic, ground coriander, salt and ground red pepper; sauté, stirring constantly, for 1 minute. Add the chopped onion and continue to cook until the onion is tender
Add the chopped bell peppers, undrained tomatoes, and the vegetable broth. Simmer for 5 minutes. Stir in the dry TVP and simmer for 10 minutes
Stir in the peanut butter and tomato juice and simmer for 5 minutes.
Remove from heat and serve hot, preferably over rice.