Savory TVP Vegetable Medley

Instructions

1. In a large bowl, pour the vegetable broth over the TVP Soy Slices. Let them soak for about 10 minutes or until fully rehydrated.
2. Drain the rehydrated TVP slices and gently press out excess liquid.
3. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the rehydrated TVP slices and cook for 5-7 minutes, stirring occasionally, until they are lightly browned. Remove from the pan and set aside.
4. In the same pan, heat the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 3-4 minutes until translucent.
5. Add the sliced carrots to the pan and cook for another 5 minutes, stirring occasionally.
6. Stir in the green peas, vegetable seasoning, garlic powder, onion powder, ground caraway, and nutmeg. Cook for 2 minutes to let the flavors meld.
7. Return the cooked TVP slices to the pan and stir to combine with the vegetables.
8. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Add this to the pan and stir well. This will help thicken any liquid in the pan.
9. Cook for an additional 3-5 minutes, stirring frequently, until the mixture is heated through and any liquid has thickened slightly.
10. Remove from heat and stir in the chopped parsley.
11. Taste and adjust seasoning if necessary.
12. Serve hot as a main dish. This medley pairs well with rice, quinoa, or your favorite grain.
13. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.