...Meat eaters can still enjoy this dish simply by replacing the TVP chunks with beef. Plant protein has long been used as a food staple for many years and provides many health benefits including lowering cholesterol, reducing the risk of colon and breast cancers, controlling hot flushes during the menopause and preventing osteoporosis. So tuck into this heart warming winter treat and ‘wow’ your taste buds with the tantalizing flavour of beefy yeast combined with vegetables…now all you need is someone to share it with!
1 teaspoon Marmite or yeast extract
2 oz (55g) soya TVP chunks
½ pint (200ml) vegetable stock
1 large coarsely chopped onion
1 large tin tomatoes
2 tablespoons olive oil
3 teaspoons mixed herbs
1 stick celery washed and chopped
1 large carrot, scraped and coarsely chopped
1 parsnip peeled and chopped
Dissolve the Marmite in hot stock.
Hydrate the TVP chunks by soaking them in the stock for one hour.
Sautee the onion and add the drained TVP chunks until lightly browned.
Add the tomatoes, remaining stock left over from soaking the TVP, dried herbs, bay leaf and vegetables.
Place in an ovenproof dish and cook at 350°F, 180°C, gas mark 4 for 50 minutes.