Lebanese Inspired Pea Stew
1 large or 2 small cloves of garlic
dried textured vegetable protein
I used 1 of each; the potato helps thicken the stew
frozen or fresh
pumpkin pie spice
In a bowl, combine the TVP with 1 1/2 cups of boiling water. Cover and set aside.
Dice the onions and mince the garlic. Peel the potatoes and carrot and cut into small cubes.
Add the oil and butter substitute to a large pan (I used a medium-sized pot) at medium high heat.
Once the butter is beginning to sizzle, add the onion and garlic and continue sauteing until the onion is glassy and beginning to brown at the edges.
Stir in the vegetable bouillon, black pepper, pumpkin pie spice, cumin, and coriander, and TVP.
Once the TVP starts browning, add the potatoes and carrots and cook for a few minutes more.
Add the crushed tomatoes and continue cooking until the sauce is reduced.
Add enough water to the pan that the vegetables are just barely submerged.
Continue cooking the stew for 20-30 minutes, or until the potatoes are tender but not soft, and the sauce is thick.
Add the fresh or frozen peas, and salt to taste.
Serve with rice, naan, or romaine lettuce. Ideally a mixture of the three. Enjoy!