Directions:
- Boil the water and add to the textured vegetable protein. Let it sit until most of the water is absorbed.
- Saute the onion and pepper in the olive oil until soft.
- Combine the TVP, onions and peppers, diced tomatoes, and the rest of the ingredients into a teflon lined pan and cook on medium low for 30 minutes, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.9 Kcal (1009 kJ) | ||
| Calories from fat | 39.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 10.88mg | 4% | |
| Sodium | 536.32mg | 22% | |
| Potassium | 1427.08mg | 30% | |
| Total Carbs | 29.81g | 10% | |
| Sugars | 12.11g | 48% | |
| Dietary Fiber | 11.77g | 47% | |
| Protein | 24.07g | 48% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 2.8mg | 15% | |
| Calcium | 159.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 100.24 Kcal (420 kJ) | ||
| Calories from fat | 16.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 7% | |
|---|---|---|---|
| Cholesterol | 4.53mg | 4% | |
| Sodium | 223.16mg | 22% | |
| Potassium | 593.8mg | 30% | |
| Total Carbs | 12.41g | 10% | |
| Sugars | 5.04g | 48% | |
| Dietary Fiber | 4.9g | 47% | |
| Protein | 10.02g | 48% | |
| Vitamin C | 10.6mg | 43% | |
| Iron | 1.1mg | 15% | |
| Calcium | 66.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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