Serves: 8
Total Calories: 65

2 cups diced onions
1 cup diced red bell pepper
1 cup diced green bell pepper
3 cups chopped tomatoes
2 teaspoons extra virgin olive oil
4 - 5 cloves garlic, minced
2 cups textured vegetable protein granules, hydrated in 1 3/4 cups boiling water
2 cups tomato purée
1 1/2 tablespoons tamari sauce
1/4 cup lemon or lime juice
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dry mustard
pinch of cayenne pepper
pinch of cloves
pinch of cinnamon
1 tablespoon sorghum or unsulfured molasses (optional)

In a large, heavy skillet, sauté the onions, peppers, and tomatoes in the oil over low heat until tender. Add the garlic and sauté another 2–3 minutes. Add the rest of the ingredients, cover, and cook over medium-low heat 20–30 minutes. Uncover and cook another 10 minutes, or until the mixture is thick and the flavors have married well. Serve on whole-grain rolls with lettuce, tomato slices, and pickles or cucumber slices. Enjoy!

VARIATIONS:
Substitute tempeh, tofu, or another variety of textured vegetable protein.

Shiitake mushrooms or diced zucchini are good additions. Add to the onions, peppers, and tomatoes.

A touch of orange juice may sound strange, but try adding it with or instead of lemon or lime juice. Chopped fresh cilantro adds an exotic touch.

Nutritional Facts:

Serves: 8
Total Calories: 65
Calories from Fat: 10

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