TVP, Vegetables, and Rice Bowl

Rehydrate the TVP. To do this, soak in a bowl of water for at least 20 minutes and then drain.

While the TVP is hydrating, cook the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Wash the bell pepper and mushrooms and chop into small pieces or slices.

Mince 1 clove of garlic and fry in a large skillet with a little olive oil. When the garlic has colored, add the TVP. Lightly fry over medium heat for 3–4 minutes, stirring often. Next, add the green bell pepper and the mushrooms and fry everything over medium heat for 4 minutes, stirring often.

Add the diced tomato, and cook over low-medium heat for 5 minutes. Season with a little salt. If the tomato is too sour for your taste, you can add a pinch of sugar.

Assemble the bowl: Put the amount of rice you’re going to eat into a bowl and pour the contents of the skillet over the top.