It is once again that special time of year, late spring, early summer, when we all crave those summer foods we enjoy every summer season. You know, like pot pies!
Vegan TVP Pot Pie
Oh, that is not really correct, or accurate, is it?Pot pies are not a summer dish – seeing how you will be heating up your kitchen by using your oven. Oh, well! But- I was craving one, so I went about making one.So we will just pretend it is a great summer tradition! You see, as I have mentioned before – I am one of those ” Go get’em tiger!” type persons.
That is my second lie of this post, and it is a short post. I am not one of those people, in fact I just bickered with myself for over an hour about showering, even though I worked outside all day, and am indeed, a tad dirty.
But, I did shower, and I did make pot pie. These are truths, I assure you.
I once wrote out an email I had written telling a friend about a pot pie recipe, and have since felt bad for anyone reading it, hoping to find some tasty pot pie recipe, and finding that one. I won’t even bother linking to it. So, this is a pot pie, and its an actual recipe, one that one can actually even follow. How awesome is that?
Yeah, whatever.
I could also add a pie crust recipe, but I feel like everyone out there has their own favorite, or they simply just buy one. So, if you want it, you can ask me for it. Otherwise, I am going to just go on the assumption you have pie crusts at your service.
TVP Chunks Ingredients.
- 4 cups of veggie broth.
- 2 and a half cups of TVP chunks
- 2 tablespoons of celery salt.
- 1 bay leaf.
- 3 teaspoons of rosemary.
- Dash of salt.
- 2 tablespoons of soy sauce, I use that Bragg Liquid Amino stuff.
- 2 teaspoons of poultry seasoning.
This part is fail-proof.Seriously. You just put all this crap in a pot, pan, or a wok, put over low-medium heat, and cook till the liquid is just about gone. You know how some TVP chunks ready to go, friend.
You are my friend, right? I hope so, or this could get really awkward.
Now, on to the other stuff in the pie.
Pot Pie Ingredients
- 2 sticks or whatever they are called of celery.Chopped up, yo.
- 2 large-ish carrots, peeled and chopped.
- 1 cup of frozen peas.
- 1 cup of frozen corn.
- Veggie broth, just enough to cover over the before mentioned veggies in a pot.
- One medium sized onion, diced.
- 1/4 cup of vegan butter.
- 1 cup of veggie broth.
- 2 teaspoons of celery salt.
- 2 teaspoons of thyme.
- Pepper.
- 1 cup of soy milk
- 4 tablespoons of flour.
- The TVP chunks you have prepared previously.
In a pot, add the first 5 ingredients, bring to a boil, and let cook for 20 minutes.
In a pan, fry the onion using the butter, till it is cooked, duh! About 8 or so minutes, over medium heat.Now, add the flour, thyme, celery salt, soy milk, and the veggie broth. You will want to whisk this to keep it from being a big chunky, goopy mess.Stir in the TVP. Cook for a few minutes.
Now, I probably should have mentioned pre-heating your oven to 425, but I forgot. Sorry. While the oven is heating up, line you pie pan, or whatever you deiced to use, with your pie crusts. You know- put the bottom and side part in, then you will add the filling , then add the top piece of pie crust.
So, first make a layer with the onion-mixture, then add the veggies mix on top of that, then top with your piece crust, make some slashes for air to escape, pop it in the oven, cook for 25 minutes , till you have a nice golden brown crust, and then eat your pie.
Vegan TVP Pot Pie
The last directive is most likely the most important.
Long time no see.Kinda.Maybe, maybe not. Anyways, nice to see you again, I suppose. I wanna talk about something I keep close to my heart when it comes to cooking.Textured vegetable protein. It is kind of a favorite of mine. Both chunks and the smaller stuff.You agree? Good.
What is TVP? Well, despite what some may have you think, it is not created by black magic, but is actually made from high (50%) soy protein soy flour or concentrate.I could go into the whole fancy science-y talk about how they are made, or you could simply just go and have a look at the wiki page.
But, let me just say that Percy Lavonn Julian should be a hero to anyone who enjoys TVP.Hive fives, Mr. Julian.
It can be really useful, really affordable, and as you have probably noticed if you have read any of my prior posts using TVP, I use it quite a bit.I find it is best used if you do a bit more work than what the manufacturers suggest you do with it. Just adding it to hot water will not give it any added flavor, so whenever you have a chance to add flavor, you should. Right? Well, I would say so.
If you do listen to me, and you may want to, I try and make a bunch at a time, and then you can have some TVP chunks ready to go for whatever dish you wish to use them in. Or, you can just make some with water, and have bland TVP. Your choice, possibly lazy person.
My broths I make for TVP can vary, but they basically follow something along these lines.
TVP Broth Ingredients.
- 4 cups of veggie broth.
- 2 teaspoons of sage.
- 2 teaspoons of thyme.
- 2 tablespoons of poultry seasoning.
- A few dashes of salt.
- Fresh ground pepper.
- 1 tablespoon of celery salt.
- 2 teaspoons of rosemary.
- 2 teaspoons of paprika.
- 2 tablespoons of Braggs Liquid Aminos.
- 2-3 cups of dry TVP chunks.
Basically just put everything in a pot, or a large wok like I happened to use, and heat over low-medium heat. A gentle simmer is okay, but nothing too wild here , folks.
I let it cook till most of the liquid is gone, times can vary. Stir occasionally.
As for the B-B-Q Fried rice, I suppose I should get to that.
B-B-Q TVP Fried Rice Ingredients.
-Cooked brown rice, at least three cups.
- 1 small to medium yellow onion, chopped into one inch pieces.
- 1 good sized green pepper, chopped into one inch pieces.
- 2 tablespoons of vegetable oil.
- 4 tablespoons of barbecue sauce.
- 2 cups of TVP chunks, see above.
- Salt
- Pepper.
- Green onions diced. (optional)
Heat the vegetable oil in a pan, adding the green pepper and onion.Add some salt and pepper. Cook for about 5 minutes over medium/high heat, making sure not to burn.Lower heat to medium.Toss in the TVP chunks and barbeque sauce, stir, and cook for 3 minutes.Add the rice, mix well, and cook another 8 minutes.
Plate, and top with green onions, if you want.
I have always wanted to go to New Orleans.No, not to bare my bare chest in hopes of getting lots of beads to wear around my head.Though, I would look rather ravishing with lots of beads wrapped around my neck.I think so anyways.Sure, that little spot in the world, perhaps in another time of the year, would be a great place to visit.Between The French Quarter and Bourbon street, I am sure it is quite a lot of fun.Maybe.
I have always wanted to go and see the creepy graveyards they have down there, and some other the more stranger sites. No, I loathe Ann Rice books, so don’t think that about me, please.I just think it would be fun.Sue me.
The region, the city, are not just known for their flashing bead seeking Mardi Gras party folk.They are also know for their Creole food.
Creole food is kind of like the mutt food genre. I do not say that to offend anyone from the area, and if you are offended, well stop being so sensitive. It just happens that Creole food is made up of a lot of other styles.French, African,Spanish,[1] Portuguese, Italian, Native American, and so on.
There is a difference between Cajun cooking and Creole cooking. That difference being something that someone with a better clue than I would be better at explaining.But, there are differences.Just take my word on it.
Remember in the 80s or 90s that cook that cooked Cajun and Creole food, and you needed a translator to understand him? His name escapes me, but he was like some kind of Creole Colonel Sanders of KFC fame.I am not making this up, and if I was not lazy I would go and find out who he was.Look, it takes moments out of my life to go and google something.
New Orleans seems like a pretty cool place, I guess. I am not payed by them to say as such, but it seems like it. From what I have seen, which is not all that much.Mainly just clips from the news and the few minutes a Girl Gone Wild infomercial popped onto my television. But, yeah, it looks alright.
Anyways, you could go and make this dish by just tossing the TVP chunks into the pot, but then you will lose out on some additional flavors in the end.So, be lazy, or actually care about what you are making for dinner.For once.Geeze.
Pickled TVP Ingredients.
- 2 cups of TVP chunks.
- 2 cups of water.
- 1 cup of apple cider vinegar.
- 1/4th a cup of kosher salt.
- 1 teaspoon of liquid smoke.
- 1 tablespoon of smoked paprika.
- 2 tablespoons of minced garlic.
- 2 tablespoons of brown sugar.
- 2 tablespoons of mustard seeds. Yellow ones.
- 2 teaspoons of black peppercorns.
- 1 teaspoon of celery seeds.
- 2 tablespoons of hot sauce.
- 1 teaspoon of juniper berries.
Okay, this is really simple. I swear.Ignore the long list of ingredients, and don’t be scared.Well, do not ignore them as then you will have no idea what to use.
Anywhooo, place everything in a pot, bring to a boil, and bring down to a simmer, and cook for about an hour.Normally, I like to cook tvp down til most liquid is gone, but not this time. Remove from stove, let cool, and then store in fridge for at least a day.
Yes, if you want the pickled TVP for your beans and rice you will have to wait a day or two. Life is cruel, sometimes.
Beans & Rice Ingredients.
- 1 yellow onion, chopped and diced.
- 1-2 green peppers, depending on size, chopped up.
- 4 stalks of celery, diced.
- 2 tablespoons of vegetable oil.
- Kosher salt.
- Ground Pepper.
- 3 tablespoons of minced garlic.
- 4 bay leaves.
- 2 teaspoons of thyme leaves.
- 1/4th a cup of hot sauce.
- 2 teaspoons of cayenne pepper.
- 8 cups of water.
- 3-4 cups of red kidney beans.Washed and cleaned.
- The TVP.
- 2 cups of Brown rice.
- 3 tablespoons of Earth Balance butter. I used the stick kind.
- Salt.
- 3 cups of water.
So, if you do not like heat, subtract some of the hot sauce, and/or cayenne. I was once like you, but I have seen the light, and I want heat.That light I saw being a flaming ball of fire.
In a large pot, heat up the oil over medium high heat. Once the oil is heated up, toss in the onions, peppers, and celery and cook for 7 minutes or so, then add the garlic and cook for another couple of minutes.Stir frequently or you will burn your garlic, and burnt garlic is horrific.Toss in the water, tvp*, beans, thyme, hot sauce, cayenne, and of course the beans. Turn the heat up to high, as high as the sky, and bring to a hard boil.Let it boil for 6 minutes, stirring every few moments.Lower the heat to a really low simmer, lid, and let it cook for an hour and 45 minutes.
*Oh, and before you toss in the TVP, make sure you it is just the chunks, without anything else.
Now, you can remove the lid, and bring the simmer up a little higher.The longer you cook on this simmer, the thicker your sauce will be.I went another 30 or so minutes.
During that time, you should cook your rice. You can use whatever rice you want, or use your own method. I used Alton Brown’s Rice method, as it seemed fairly easy, and I tend to sometimes mess up cooking rice. I know, terrifically sad.
Heat the butter up in a skillet, and bring the water to a boil in a pot. Once the butter is melted and kind of bubbling, toss in the rice, and kosher salt.Stir and cook for a few minutes, then pour in the boiling water.Cover with a lid and let it cook for about 25 minutes over medium low heat till the water has gone bye bye.
Plate some rice, top with some of the beans mixture, and there you have it.
See? Easy peasy.
I went west, kind of.I mean, I did not go far out west, out on the prairies, or anything that silly. I am no cowboy.I look pretty absurd in a gallon hat and those horrific nightmares known as cowboy boots.
No, I headed west out of the Bay state and found myself in western New York, land of Niagara falls, the Buffalo Sabres, and Wegman’s grocery stores.I think I am in love, with the place, and Wegman’s, among other things.Sorry, Sabres, I will cheer you on only if you are not playing my Habs.
It was not even that bone crushingly cold, which I had not really prepared for, so I was pleased by the fact that I did not freeze to death.
Good for me, and great for you, as I can now share with you my Buffalo Popcorn Chick’n recipe.
But, before I dip into that, I suppose I should give a bit of a telling of what I did there, or at least post a photo or two of the region.I guess.
I went to the falls, of course.It would be kind of silly if I had not, no? Give me a bit of credit.No, I did not go over the falls in a wooden barrel, apparently that is looked down on, or perhaps dangerous.Who knew?
I was somewhat surprised to see an old friend there, Mr. Nikola Tesla.He was apparently a giant in real life, if the the statue is to be believed.I tend to believe sculptures, so apparently Tesla was fucking huge.
So, I saw some stuff, hung out in grocery stores, cooked, and even ate out a few times. There is vegan food in Buffalo, you just need to have a vegan guide or know where to look. I probably could eat at Amy’s Place once or twice a week and eat the same thing and die a happy man. I had something called the ” Biff”. The “Biff” is basically BBQ sauce drenched seitan tips with an onion, tomato, and some kind of secret sauce that they place on the bun.I sucked it down like a Dyson vacuum cleaner.
I got my piggy vegan on, and it felt good.I will probably need new pants, but I am prepared for that result. I always am. Always.
So, You cannot be in Buffalo, and not have Buffalo sauce, right? I thought it was only right that I had some, though I had to make it myself as apparently no one who runs a vegan place or has vegan food in Buffalo has considered having something with Buffalo sauce on their menu. A bit odd, kinda, sorta.
I landed up just making it myself, and really, you could use another sauce in the end and these would still be tasty. I guarantee it. You need some ingredients, though. I should maybe list those, now.
Ingredients.
- TVP chunks, about a cup or a little bit more.
- 2 cups of veggie stock or broth.
- 1 tablespoon of worcestershire sauce.
- 1 tablespoon of steak sauce.
- 1 tablespoon of basil.
- 1 tablespoon of thyme.
- 1 tablespoon of rosemary.
- A few dashes of salt.
- A few dashes of pepper.
- A cup or two of flour, in a bowl.
- A few dashes of salt and pepper.
- 1 tablespoon of paprika.
- Half a cup of Earth Balance butter.
- Half a cup or give or take of Frank’s Hot sauce.
- 1 tablespoon of ketchup.
Do not get frightened by all the ingredients, this is rather simple. I would not lead you astray, maybe. Okay, I may, as I like being a prankster, but this time I assure you this is for real.Or, as the kids say, for realz.
In a large skillet, stir together the broth or stock with all the dry ingredients up till the flour. You can mix the flour, paprika, salt and pepper, in a bowl and put aside. Once the broth and stuff is stirred into a skillet, place it over medium heat, and add the TVP chunks. I try and avoid it coming to a boil, a gentle simmer is okay, just watch it, I suppose.
You can now do nothing, just let it cook till the stock is gone. Easy, no? Once this is done,You can just dunk the TVP chunks into the flour mix, coating them in the batter.I tend to be lazy about this and just drop them all in the bowl, mix them a bit with a fork and be done with it.
Heat up a couple tablespoons of oil in a wok, and drop the battered tvp in, cooking them for about 5 minutes or so over medium heat.Once they are cooked remove them from the wok , and leave them in a bowl or on a place.
Now, using the same wok, over the same heat, add the butter, hot sauce and ketchup, till the butter melts and it is all one orange-y like sauce.
Drop the TVP back in the wok, covering them with the sauce, and there you go. Yes, there you go, you just made some Buffalo Popcorn Chick’n.
You can eat them on their own, in a roll, in a wrap, whatever you want, I do not give a crap.
Yeah, I just rhymed.
Neat-o.
I made a wrap, with some pickles, and lettuce, and mayo. I am no local, but I think it was a pretty good Buffalo Popcorn Chick’n wrap when you consider I am but a simple New Englander.
The rain falls hard on a humdrum town, today.It is one of those cool, rainy New England days where you just want to stay in and avoid the weather.This calls for a song, and a photo, I think.I think you would agree, maybe.
The song…
The photo…
Now you have the weather forecast, lucky you.These kind of days call for certain kinds of food- I think you know what that is.I think.It calls for a stews, maybe soups, but definitely stews.That is what I am saying, and it is my blog.So it sticks!
but, what if you are telling yourself this: “Self, I want a stew, but I really want even more carbs, because I really love carbs.”
Well, I have the answer for you.The answer was so obvious to me, that I just went and did it.As you know I am a man of action, I like action, and I commit, and complete.So, I solved that riddle and came up with this, the “beef” stew stromboli.
That is correct, you are not misreading that, you are indeed correct.A “beef” stew stromboli.Yes, it deserves praise, and there is a comment section for that.
I made one before, and maybe you have read it, maybe you have not. Here it is.It is basically the same recipe for the bread part, I just did not add the olive oil.
Make that dough,and while you wait for it to rise, make the stew filling.As always most of my stews are in some way inspired by the first real vegan stew I loved, Veganomicon’s Cholent.Well, kind of anyways.
Stew Filling Ingredients.
- 1 tablespoon of olive oil.
- 1 cup of diced onion.
- 2 tablespoons of minced garlic.
- A few tablespoons of balsamic vinegar.
- 1 teaspoon of sage.
- 1 teaspoon of oregano.
- 1 and 1/2 tablespoon of thyme.
- 4 cups of vegetable stock.
- 1 8 ounce can of tomato sauce.
- 1/2 to 1 cup of TVP chunks.
- 2 medium carrots, chopped up, smallish.
- 3 medium potatoes, chopped up, smallish.
- 1 cup of frozen or fresh green beans.
- Salt.
- Pepper.
Okay, let’s get this moving.Heat up the oil in a large pot.Saute the onions, for 5 or so minutes, add the garlic, cook a few more minutes,stirring from time to time.Why? Because it makes you look like you know what you are doing, and it is fun.That is why!
Now, add the balsamic vinegar, thyme, sage, and oregano.Cook that for a few minutes, till the vinegar is glazed onto the onions.Now add everything else other than the green beans.Lower heat to half way between medium and low, lid it, and let it cook for 30 or so minutes.Toss in the green beans , and let them heat through.Your stew filling is now complete.
Note: Most of the vegetable stock should be absorbed,but some will remain, you want some, just not too much.
Now it is time to construct your stromboli.
Roll out your dough into basically a pizza shape, about an inch or so thick.Lay the filling out, just as you would with a pizza, not too thick,but spread it out. You want to fill most of the surface.Now, roll it up, seal and tuck in the edges.A helpful hint: build it on the baking pan you will be using.Once it is all rolled and ready to go brush cold water allover it, then brush on some melted Earth Balance.Sprinkle some sesame seeds allover it, and off to the oven it goes!
Oh, right.I should have mentioned to pre-heat the oven to 350 degrees, my bad.Bake for 30-40 minutes, till it is just becoming a little golden brown.It will be super duper hot, so let it cook a bit, then slice it up and enjoy.
Just for fun, here is a random photo of the Bunny, being lazy.Disapproving Bunny disapproves of camera.
This will be hard for me, it really will be.I am not beating around the bush when I tell you this is going to be hard to relate to you the nightmare I had to go through this week.I fear flashbacks.No, I dread them.I fear waking up in the middle of night, a cold sweat on my forehead, a shiver running down my spine.But, I am just postponing what needs to be told; I should really just get to the heart of the matter, and tell you a;; about it.I will just pull the band-aid off, fast and tell you.
I was without power, and more importantly cable television and internet for nearly 4 days.
I know, I know, I know.I am brave to even mention such a horror, again.But, before I go on; This is not mocking those who are still going through much worse than what I faced.I am simply telling you how I lived, what I did, since Sunday, to this point.
It was horrific; No television, no movies, no snarky comments online, none of my long winded rambles even here, on my blog.The Horror.
I did something that I think our brave pioneers had to suffer with; Reading by candlelight.Reading, can you fucking believe it? I had to read books for days!
Oh, the horror.
Hold me, tightly.I need a hug for even telling you all this. Okay, I am being a bit over the top.Clearly! I do not want you touching me, get away from me!
I have provided you with some proof of the storm, and the carnage it left.I had to spend an entire afternoon picking up the mess.That was not as upsetting as it could have been,as I had nothing better to do.Remember, I had no television to distract me.Yeah, pretty horrific.
But! I now have my good friends television and internet back, and power, and I finally got to cook something, again.This was made up as I went, and it came out brilliantly wonderful, much like myself, or something.
It is kind of a Mexican-ish stew.Does it have a name? Oh, I do not know, and does that matter? We can just call it Mexican TVP Stew.Okay? Okay.Gracias, or something.
Stew Ingredients.
- 1 yellow onion, chopped up.
- 2 to 3 large tablespoons of minced garlic.
- 2 tablespoons of olive oil.
- 1/2 a cup of apple cider vinegar.
- 2 tablespoons of chili powder.
- 1 and 1/2 cup of TVP chunks.
- 2 teaspoons of cumin.
- 1 teaspoon of red pepper flakes.
- 2 teaspoons of cayenne pepper.
- 2 teaspoons of garlic salt.
- A few dashes of salt.
- 2 teaspoons of cinnamon.
- 2 teaspoons of oregano.
- 1 teaspoon of pepper.
- 28 oz can of diced tomatoes, including the liquid.
- 1 cup of frozen corn.
- 1 and 1/2 cup of black beans, soaked,rinsed, cooked.
- 2 cups of water.
As I already stated,this was made up as I went, and maybe it is based on something, and I just do not know, or maybe it is not.Does it matter? No.
Start off by heating the olive oil over medium heat, in a large pan.Throw in the onion and garlic and cook for 5 to 6 minutes, till the onion softens, and becomes fragrant.Pour in the apple cider vinegar and chili powder and cook till it just about glazes the onions and garlic.
Add all remaining ingredients minus the frozen corn, stir occasionally, and let cook for 20 minutes.Now you may add the corn, let the corn warm through, and then serve.
I had mine with some heated up soft shell taco tortillas.You can, too.Or not, that is not really a burden to me.Since I have just went survived days without electricity, web, and television, I am going to try and get past the small things, such as whether or not you use tortilla shells on the side for this dish.
I have been changed,scarred, or something.But, probably not.
I was going to begin this with a really piss poor knock-knock joke using orange.Thankfully, for you, and me, I had the power and strength to refrain from such an idea.
So, yeah.TVP chunks are a bit odd, aren’t they? They slightly resemble croutons to me, then they get wet and form some kind of odd beef like texture.I was quite afraid of them, and did not use them till I tried making Veganomicon’s Cholent recipe.
Low and behold, I enjoyed that recipe, and enjoyed the TVP chunks.In my mind , they still remain a bit odd, but that is alright.
You are probably now wishing I had just said the orange knock-knock joke instead of that whole TVP conversation.You may be right, but too late now.
So, I was lurking the web, and thinking how I wanted carrots, yet also wanted capers, and also I wanted TVP chunks.So, I mutated this recipe.
No, I am not going to say the knock-knock joke.Your loss.
Ingredients.
- 3 carrots, pealed and chopped into small pieces.
- A reasonably sized onion, diced.
- 3 stalks of celery, chopped.
- Cup of TVP chunks.
- 3/4th of an orange.Cut the ends off, and chop as small as you can, leaving in the peel.
- 3 cups of vegetable stock.
- 2 tablespoons of oil.
- 1 tomato, diced.I took the time to steam and peel mine, but that is not needed.
- Tablespoon of thyme.
- Teaspoon of sage.
- 2 tablespoons of water.
- 1 tablespoon of corn starch.
- Salt.
- Pepper.
- Parsley.
You walk into your kitchen, planning on making this recipe.What is the first thing you do? You grab a skillet or a frying pan, add the oil to the pan, and heat the oil, at medium heat.Alright, step one is now complete.What a success.
Once the oil is heated, add the carrots, and cook them for about 5 minutes, till they are starting to brown on all sides.Starting to, that does not mean burnt.You can add a bit of salt and pepper.
Once this is accomplished, remove the carrots.Add the onion and celery and cook for a few minutes.Toss in the stock, the orange,thyme, sage,tomato,TVP chunks,and the carrots.
Lower the heat to midway between medium and low, and cook til everything is soft-ish but not a pile of mushy sludge.
Mix the water and starch, and then mix that mixture into the pan.Stir well, till what remaining stock thickens into a sauce.
Meanwhile, fry your capers in a bit of oil, really just to heat them up, you do not need to really over cook them.
Serve the capers and parsley over your stew.
Orange you glad you read this post?
Fuck, I am sorry for that.
So, I had the pleasure of having more fucking snow, today.I mean that, really.More fucking snow, and it really is becoming fucking snow, as it seems like it comes every other day, recently.
See? A real winter fucking wonderland, isn’t it?Now that I can’t complain about having to shovel, as I did shovel; It is cold, it is snowy, it is a winter’s day.So why not make a nice stew, eh?
Ah, stew, a perfect winter meal.Well, if you like stew.Some people may not enjoy stew.Suit yourself, or not.
This stew is mainly a rip-off of Veganomicon’s Cholent recipe, basically.Enough so , that I felt the need to mention it, so there.
This is a good stew, one great for a cold winter day, and that is why I made it.Okay?
Ingredients.
- Medium onion, chopped up, smallish but you do not have to go nuts.
- 2 tablespoons of olive oil.
- 2 tablespoons of minced garlic.
- 1 tablespoon of tarragon.
- 1 tablespoon of marjoram.
- 1 tablespoon of thyme.
- Teaspoon of salt.
- Teaspoon of pepper.
- 1/4th a cup of vegetable stock.
- Two medium carrots, peeled and sliced
- 4 potatoes, peeled and chopped.
- 16 ounces of tomato sauce.
- 3/4th a cup of lentils.
- 4 cups of water.
- Cup of TVP chunks.
- Cup of green beans, I used frozen.I know, I suck!
- Cup of peas.Once again, I used frozen.
You will not a big, well sort of big pot.Heat your oil up, in the pot.How simply! Add your onions, and cook for 5 or so minutes, at medium heat.Now, add the minced garlic, the tarragon, marjoram, thyme, salt, and the pepper.Cook till you can smell all the fragrances.I would say a few minutes, or so.
Now, add the vegetable stock, and let cook, till it glazes what is in the pot.That sounds fancy, huh? I really do not have any true clue what that means.I kind of think I know, but whatever.Cook till it is gone, how about that? Works for me.
Toss in the water, the tvp chunks,lentils,carrots, tomato sauce, and potatoes.Lid the pot,turn the heat down, and let it simmer.I let it simmer for about a half hour.I then toss in the green beans and peas, and let it cook another 10 to 15 minutes.
Salt and pepper to taste, and enjoy on that horrible cold, snowy day while you await spring, and then summer.Yes, summer, when you can complain about it being too fucking hot.