You may also like
Categories:
vegetable protein stock Tabasco sauce sunflower oil onion garlic green peppers green chili ground cumin ground coriander paprika paprika cocoa powder oregano cayenne pepper ground cinnamon passata seasoning habanero chiles sunflower oil
Viewed: 9 - Published at: 9 years agoIngredients
- 8 ounces textured vegetable protein, minced,reconstituted with
- 21 fluid ounces stock, with
- Tabasco sauce
- 3 tablespoons sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 green peppers, finely diced
- 1 green chili, deseeded and finely chopped (reserve and chop the seeds)
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 3 1/2 fluid ounces passata
- seasoning
- 2 dried habanero chiles, soaked in hot water for 30 minutes
- 1 tablespoon sunflower oil
Method
- Heat 2 tbsp of the oil in a large pan and saute the onion till translucent.
- Add the garlic and all peppers and saute till cooked, then add all the herbs and spices.
- Stir briefly, then add the passata and the TVP mince and heat through.
- Drain the habaneros, adding the soaking water to the chilli, then finely chop and saute in the remaining oil with the chopped chilli seeds until the aroma catches in the throat.
- Serve the heat-haters first then stir the saute mix into the TVP for the chillihedz.
- Serve with garlic bread.
