Recipe adapted from How it all Vegan!, page 112,
By Tanya Barnard and Sarah Kramer, 1999.
Organic Ingredients: (two part)
4 tbsp grapeseed oil
1 small onion, chopped
4 cloves garlic, minced
1 6oz. can tomato paste
2/3 of a 28oz. can of diced tomatoes (or 2 large tomatoes, chopped)
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1 cup boiling distilled water
1 1/2 cups TVP (textured vegetable protein)
1 medium onion, chopped
1 tbsp grapeseed oil
1 medium green pepper, chopped
remaining 1/3 of the 28oz. can of diced tomatoes (or 1 large tomato, chopped)
3 tbsp of sweet-pickle relish
2 tbsp of Bragg's (or soy sauce)
1 1/2 tsp chili powder
dash of cayenne pepper
dash of allspice
dash of sea salt
Sauce: In a blender/food processor, blend together the oil, garlic, tomato paste, diced tomatoes, salt, basil, oregano, and pepper until you reach the desire consistency. Set aside.
TVP: In a medium size bowl, pour the boiling water over the TVP and set aside for about 15 minutes.
Everything Else: In a medium size saucepan, sauté the onions in oil on medium-high heat until translucent. Lower heat to medium and add the peppers, remaining diced tomatoes, relish, Bragg's, chili powder, cayenne, allspice, salt, and sauce. Simmer for 5 minutes. Add TVP to saucepan and stir together. Simmer on medium-low heat for another 20-30 minutes.