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 juice
½ cup creamy peanut butter
cooked 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 tenderAdd the chopped bell peppers, undrained tomatoes, and the vegetable broth. Simmer for 5 minutes.Stir in the dry TVP and simmer for 10 minutesStir in the peanut butter and tomato juice and simmer for 5 minutes. Remove from heat and serve hot, preferably over rice.
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