Vegetable Protein and Pepper Curry Stew
[Vegan, Gluten-Free]

To Make the Sauce:

1. Heat the olive oil in a medium frying pan.
2. Add the onions and sauté for a few minutes until they begin to soften and brown.
3.  Add the garlic, ginger, cumin, and coriander. Sauté them for a few minutes until it all begins to brown.
4. Add the sauté to a food processor and grind it into a smooth paste.
5. Transfer it back to the pan along with 1 cup of water and add the tomato paste.
6. Sauté it until it all comes together and the color darkens.
7. Once this mixture thickens and darkens after about 5 minutes, add the turmeric, cumin, chili powder, and garam masala.
8. Sauté it another 5-10 minutes.

To Make the Stew:

1. Prepare the textured vegetable protein chunks by placing them in a bowl, then covering them with boiling water.
2. Allow them to sit for 5-6 minutes or until they are soft.
3. Drain them and squeeze excess water out of the textured vegetable protein.
4. Heat olive oil in another frying pan.
5. Add the peppers and sauté them until they brown. Remove peppers from the pan and set them aside.
6. Add the onions and sauté them until they are browned. Set them aside with peppers.
7. Add the textured vegetable protein to the frying pan and sauté it until it begins to brown.
8. Return the peppers and onions to the frying pan.
9. Now add in the sauce you made earlier and mix all together.
10. Add 1 cup of water and allow the textured vegetable protein and vegetables to mingle with the sauce and get all flavourful and yummy.
11. Add some salt to taste.
12. Simmer it for a few minutes before serving.