This recipe is great as a meal on it's own or to top baked potatoes, use as a pizza topper, put in tacos, burritos or taco salad, enchiladas, pasta sauce...the list goes on. Can you tell I loved it?
I made this last night and it was really easy. Here's how:
1 1/2 to 2 cups my Roasted Vegetable Stock or any other you may have on hand
3 Tbl liquid aminos
5 cloves garlic (minced)
1 1/2 cups dry Textured Soy Protein (TSP)
1 1/2 cups dry mushrooms
4 cups boiling water
1 tsp dry thyme
2 Tbl Vegan Worcestershire Sauce (See my vegan Pantry)
1 Tbl Not Beef Bouillon
2 Tbl Fennel seeds
2 Tbl Crushed Red Pepper flakes
Cracked Black Pepper
Grind the fennel seeds and crushed red pepper flakes until they're almost powdery
In separate bowls add 2 cups boiling water to the Textured Soy Protein and 2 cups boiling water to the
Dry Mushrooms. Let them soak until they become soft then chop the mushrooms up and strain both.
In a non-stick skillet add all of the liquid and then all of the dry ingredients except the TSP and Chopped Mushrooms. Once the liquids come to a boil, add the TSP and Mushrooms. Continue cooking until the liquids are almost gone. The Spinach is just Steamed or quickly boiled fresh baby spinach (about 3 cups) served with fresh lemon. You're done.