Green Chiles Potatoes and Peppers with TVP

This spicy potato and peppers stir fry could easily be served as a breakfast food though I ate it as a light dinner. I originally wanted to make it with tempeh but decided TVP (textured vegetable protein) would be faster and easier. You could easily make this with store bought ‘ground beef’, ‘sausage’ or tempeh or just go with the potatoes and peppers for a simpler side dish.

Green Chiles Potatoes and Peppers with TVP

3/4 cup TVP
3/4 cup boiling water
1 tsp garlic powder (though I used Goya Adobo)
2 1/2 tbsp of grapeseed oil
1/2 large onion, chopped
4 cloves of garlic, minced
1 cup of peppers, chopped (I used green, red and yellow)
1 4.5 can of green chiles
3 large potatoes, peeled and cubed (about 3 1/2 cups)
2 tbsp salsa verde
1 tsp chili powder
1 tsp sea salt
1 tsp paprika
1/2 tsp fresh ground black pepper (about 25 cranks)

1. Pour the boiling water on the TVP, mix with garlic powder and set aside for 10 minutes to reconstitute
2. Heat oil on medium high heat in a non-stick saute or stir fry pan
3. Add TVP and brown for 7-10 minutes, stirring often to avoid burning/sticking to pan
4. Add onions and cook until translucent, about 5 minutes, stirring often
5. Add peppers and garlic and continue to stir fry for another 3 minutes
6. Add the can of green chiles and stir fry for another 2 minutes
7. Add the rest of the ingredients except fresh pepper and stir until well mixed and then cover to create a steam effect to cook the potatoes
8. Lift cover and stir every couple of minutes to avoid burning/sticking to pan
9. The dish will be done when potatoes are tender, about 20 minutes
10. Top with fresh ground pepper, adjust salt according to personal taste and top with your favorite hot sauce or salsa

Total Prep and Cooking Time: About 45 minutes-1 hour
Total Servings: 5-6 side dishes or 3-4 entrees




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