Growing up in a large family we went through a lot of food. Sometimes we improvised on meals and created instant classics. Slop was such a meal. I've taken the old 1970's recipe my mom and I came up with and brought it into the 100% whole food, n(o)il, plant based era.
1 cup TVP (Textured Vegetable Protein)
1 cup dry mushrooms chopped in a food processor to resemble the TVP or with your knife
5 cups Roasted Vegetable Stock (RVS)
1 onion diced
1 red bell pepper diced
10 coves garlic, rough chop
1 cup frozen or fresh corn
1 28 oz can crushed tomatoes
1 TBL Better Than Bouillon
1 Tsp crushed red pepper
1 tsp crushed thyme
4-6 baked potatoes cubed (about 2 cups)
Boil the RVS and rehydrate the TVP and mushrooms for about 10 minutes.
In a hot skillet, saute the onions and red peppers. Remember to keep everything moving in the pan and if they begin to stick, add a touch or water or RVS. When the veggies are brown, add the garlic. Keep it moving for about a minute, then add the TVP and mushroom mixture along with the liquid it was soaking in. Mix well then add the remaining ingredients. Continue simmering until most of the liquid has cooked down. Taste for salt. The Better than Bouillon has salt so you may not need more...depends on your taste.
Serve with a dollop of my sour cream n(o)il of course, some of my whole wheat sourdough bread and a nice Zinfandel and you'll have a great meal. You can also add frozen edamame beans, fresh spinach or cut up lacacinto kale for more veggies.