Vegan Giniling with Potatoes and Carrots

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 2 cups Vegetable Broth
• 2 medium Potatoes (diced)
• 1 cup Carrots (diced)
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 1 cup Tomato Sauce
• 2 tbsp Coconut Aminos
• 1/2 cup Green Peas (frozen)
• 1 tbsp Coconut Oil
• 2 cups Rice

Instructions

1. 1Measure 1 cup of Textured Vegetable Protein (TVP) into a medium bowl. Pour 2 cups of Vegetable Broth over the TVP. Let it soak for 10 minutes, then drain any excess liquid. This prepares the TVP for cooking.
2. 2Place a 12-inch skillet on the stovetop and set the heat to medium. Add 1 tablespoon of Coconut Oil to the skillet. Once the oil is shimmering, add the 1 chopped Onion and 3 cloves of minced Garlic. Cook, stirring often, for 2 to 3 minutes until the onion is softened and the garlic is fragrant.
3. 3Add the hydrated TVP to the skillet along with 2 medium Potatoes (diced) and 1 cup Carrots (diced). Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Pour 1 cup of Tomato Sauce and 2 tablespoons of Coconut Aminos into the skillet. Stir everything together to combine. Bring the mixture to a gentle simmer.
5. 5Cover the skillet with a lid. Reduce the heat to low and cook for 15 to 20 minutes, or until the diced potatoes and carrots are tender when poked with a fork. Stir occasionally to prevent sticking.
6. 6During the final 5 minutes of cooking, stir in 1/2 cup of Green Peas (frozen). Continue to cook, uncovered, until the peas are heated through.
7. 7While the giniling is cooking, prepare the 2 cups of Rice according to your preferred method. Once cooked, fluff the rice with a fork.
8. 8Serve the Vegan Giniling hot over the prepared rice.

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