Robbie (mdpenguin) wrote in vegancooking,


This is an easy, though time consuming, dish. It serves 6-8 and freezes very well. I like to make it before weeks during which I know I'll be too busy to do much cooking.

  • 1 to 2 onions cut into petals (I usually use one full onion and whatever is leftover from other dishes in my refrigerator)

  • 2 or 3 cloves of garlic, pressed

  • 1 lb cut green beans

  • ¾ lb TVP (or a box/bag of Boca or Morningstar crumbles)

  • 6 oz can of tomato paste

  • 2 or 3 tbs of lime juice

  • salt and pepper to taste
  1. Saute onions and garlic until the onions start to become translucent.

  2. mix in TVP and cook until lightly browned

  3. Add 3 cups of water and bring to a simmering boil

  4. After 10-15 minutes, add green beans, tomato paste, lime juice, salt and pepper

  5. let stew for 30-45 minutes, until the water has mostly reduced

  6. Remove from heat and allow to congeal for 5-10 minutes

  7. Serve over rice (I like brown basmati)
If you want to make this stretch further I recommend adding ¾ to 1 lb of diced or sliced potato.
Tags: ethnic food-middle eastern
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