Ingredients

The following ingredients have 4 Servings
  • 1 medium onion, fine dice
  • ¾ cup grated carrots
  • 2 Tablespoons garlic, finely minced
  • 2 Tablespoons tomato paste
  • 1 – 14.5 oz. can petite diced tomatoes
  • 1 ½ cups water (or broth)
  • 1 cup vegetable broth *(See notes for ratio)
  • 1 ½ cups soy curls *
  • 13 oz. package frozen peas
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoon dried minced onion flakes
  • ¾ teaspoon cumin
  • ½ + 1/8 teaspoon coriander
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cardamom (optional)
  • 1/8 teaspoon cinnamon
  • 1 bay leaf
  • 1 ¼ teaspoon sea salt (+/-) *
  • ¼ to ½ teaspoon black pepper (+/-)
  • Steamed Rice (or other grain: quinoa, millet, etc)
  • Chopped Parsley

Instruction

  • In a small bowl, measure out all the Seasoning/Spices Ingredients, mix well, set aside.
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the chopped onion and carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic and sauté for 30 seconds, add the tomato paste and Seasoning/Spices mix, sauté to release their fragrance, about 30 seconds to one minute.
  • Then add the petite diced tomatoes, veggie broth, and water, bring to boil, then immediately lower to a simmer.
  • Add the soy curls. Stir well to incorporate all the ingredients, pushing the soy curls down into the mixture to ensure they are covered by liquid, then cover with a tight-fitting lid and simmer for 25 minutes. Note: The soy curls do not need to presoak in this recipe as there is enough liquid to rehydrate them.  It allows the soy curls to soak up the broth flavors.
  • After 25 minutes, test the flavors, add the peas stir to incorporate, also add more spices, if necessary, to achieve the level of flavor you desire. Cook for another 5 minutes, then discard the bay leaf.
  • Serve immediately with steamed rice or quinoa with freshly chopped parsley.