Ingredients

The following ingredients have 4 Servings
  • 6 ounces Butler Soy Curls
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, (sliced into strips)
  • 1 medium green bell pepper, (sliced into strips)
  • 1 small onion, (cut in half and then cut into half rings)
  • 4 garlic cloves, (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dry red wine
  • 1 (14 ounce or 400 gram) can crushed tomatoes
  • 3 tablespoons soy sauce
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon liquid smoke
  • 2/3 cup pimento-stuffed green olives, (halved)
  • Salt to taste
  • 1/4 cup fresh cilantro
  • Cooked rice, (for serving)

Instruction

  • Place the soy curls into a medium bowl and pour the vegetable broth over them.
  • Allow the soy curls to soak for 10 minutes.
  • When the soy curls have finished soaking, drain any excess vegetable broth.
  • Place the soy curls on a cutting board, then use a large knife to slice each soy curl into thin strips running the length of the soy curl, creating a shredded texture.
  • Coat the bottom of a large skillet with the olive oil and place it over medium-high heat.
  • When the oil is hot, add the peppers and onion.
  • Cook the peppers and onion for about 5 minutes, until they begin to tenderize and the onion starts to brown in spots.
  • Add the shredded soy curls to the skillet. Cook for about 5 minutes, flipping occasionally, until they begin to dry up and brown in spots.
  • Add the garlic, cumin, smoked paprika, sweet paprika, allspice, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
  • Stir in the wine and bring it to a simmer.
  • Lower the heat and allow the wine to simmer until most of it has cooked off, about 4 minutes.
  • Stir in the tomatoes, soy sauce, vinegar, and liquid smoke.
  • Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens up slightly.
  • Remove the skillet from the heat and stir in the olives. Season the mixture with salt to taste.
  • Sprinkle with cilantro, divide onto plates and serve with rice.