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Recipe by: servais
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See below ingredients and instructions of the recipe
1 c TVP granules or flakes 1 c Stewed tomatoes
7/8 c Boiling water 2 ts Curry powder
1 tb Olive oil 1 ts Salt
1 lg Yellow onion, minced 1/8 ts Cayenne
1 lg Garlic clove, minced 1 c Green peas
1 ea 1 inch slice ginger, minced 1 c Mushrooms, sliced
3 tb Tomato paste
Combine TVP water in a bowl. Let syand for 10 minutes. Heat oil in a
large cast-iron skillet or wok. Stir-fry onion, garlic ginger for 5
minutes. Add TVP stir-fry another 5 minutes. Add tomato paste,
tomatoes, curry powder, salt cayenne. Simmer a few minutes. Add peas
mushrooms. Bring to a boil, cover simmer over low heat for 5 minutes.
"Vegetarian Times" February, 1992
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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