Curried Textured Vegetable Protein Recipes

Steps:

• Simmer the TVP in stock for 10 minutes.
• Saute the onion in the oil for 10 minutes.
• Gradually sprinkle in the curry powder, stirring all the time until quite smooth.
• Cook for a few more minutes then add lemon juice and the rest of the ingredients.
• Stir in the TVP and simmer, covered, very gently for at least 20 minutes.
• Serve on a bed of rice.

Steps:

• In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook.
• Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or two. Taste, then add the coconut milk and lemon juice (if using), stir and remove from heat.
• For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes.
• Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.