Ingredients
Method
- Cover the TVP with boiling water and leave for 5 to 10 minutes. Drain and press out the excess water.
- Put the cabbage, mushrooms and courgette in a large non-stick pan or wok with a splash of water. Cook over a medium-high heat for 12 to 15 minutes, stirring often, until the vegetables are soft and most of the liquid has cooked off.
- Add the garlic, smoked paprika, cumin, coriander and chilli flakes. Cook for 1 minute until fragrant.
- Add the seitan, TVP, passata and soy sauce. Simmer for 8 to 10 minutes.
- Take off the heat and stir through the soy yoghurt.
- Finish with lemon juice, black pepper and fresh herbs.
Notes
- This is one enormous portion: about 1.5 kg of ingredients before cooking. It also makes two lighter servings.
- Use a wide pan or wok of at least 30 cm. The vegetables start as a big pile and cook down by about half.
- Add the yoghurt off the heat. It can split if it boils.
- Taste before serving. The only salt comes from the soy sauce and the seitan, so it may need a pinch.
- The nutrition figures depend mostly on the seitan, which varies a lot between brands.
Nutrition per serving
- Protein
- 73 g
- Energy
- 592 kcal
- Carbs
- 72 g
- Fat
- 7 g
- Fibre
- 26 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.