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Ingredients
Scale
- 1 cup textured vegetable protein ((TVP))
- 1/2 yellow onion (peeled and roughly chopped)
- 1 small butternut squash (peeled and cut into 1/4 inch cubes)
- 1 tbsp vegan butter
- pinch of fresh cracked pepper
- 3 oz tomato paste
- 8 oz can tomato sauce
- 14 1/2 oz can fire-roasted stewed tomatoes
- 1/4 cup chili powder
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1 tbsp garlic powder
- 24 oz Samuel Smith Oatmeal Stout
- 1 cup water
- fresh chopped cilantro (for garnish)
Instructions
- Pour TVP into a small mixing bowl along with 2 cups warm water. Set aside to let it absorb the water for about five minutes.
Heat a large dutch oven or pot over medium-high heat. Melt butter in pot then, add chopped onion and butternut squash. Sprinkle with pepper and saute for about 8 minutes or until onion is translucent.
Add tomato paste to the pot and mix into the vegetables. Draining excess water, add TVP, tomato sauce and the next 7 ingredients and stir thoroughly to combine.
Cover and simmer for 30 minutes or until butternut squash is soft. Season with more salt if needed. Serve in bowls with chopped cilantro and onion for garnish.
Notes
For meat-eaters:
Brown 1 lb 90/10 ground beef in dutch oven without butter. Then proceed with the rest of the recipe except add 1 cup chicken broth instead of water. Top with grated mild cheddar cheese
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course