Vegan Longganisa with Sweet Potato Hash

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1/2 teaspoon Chili flakes
• 2 medium Sweet potatoes
• 1/2 medium Red onion
• 1/2 medium Bell pepper
• 2 tablespoons Olive oil

Instructions

1. 1In a medium bowl, combine the 1 cup Textured Vegetable Protein (TVP) with the 1 cup Vegetable broth. Let it soak for 15 minutes to rehydrate.
2. 2While the TVP is soaking, prepare the sauce. In a separate small bowl, whisk together the 2 tablespoons Soy sauce, 2 tablespoons Brown sugar, 1 teaspoon Smoked paprika, 1 teaspoon Garlic powder, and 1/2 teaspoon Chili flakes until the sugar is dissolved.
3. 3Once the TVP has soaked for 15 minutes, gently squeeze out any excess liquid. Add the rehydrated TVP to the bowl with the sauce mixture and stir well to coat evenly.
4. 4Shape the TVP mixture into 4 small sausage shapes, about the size of your palm. Set aside.
5. 5Peel the 2 medium Sweet potatoes. Dice the sweet potatoes, the 1/2 medium Red onion, and the 1/2 medium Bell pepper into 1/2-inch cubes.
6. 6Heat the 2 tablespoons Olive oil in a large skillet over medium-high heat (about 400°F or 200°C). Add the diced sweet potatoes, red onion, and bell pepper. Cook, stirring occasionally, for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork and the vegetables are lightly browned and softened.
7. 7Push the sweet potato hash to one side of the skillet. Add the 4 formed TVP longganisa sausages to the empty side of the skillet. Cook for 5-7 minutes, turning them occasionally, until they are browned on all sides and heated through.
8. 8Serve the vegan longganisa immediately alongside the sweet potato hash.

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