T.v.p. Stuffed Capsicums/Bell Peppers

“A veggie alternative to beef stuffed peppers for people who like the taste of meat but can't (or won't) eat it (like me!)”
1hr 10mins

Ingredients Nutrition


  1. add the gravy powder, black pepper, and oregano to the T V P. add the boiling water stirring well then add the Worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
  2. in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. Add the T V P to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°C.
  3. Prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the T V P mixture.
  4. When the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
  5. Serve with mixed green salad and enjoy!
  6. VEGANS BEWARE. Worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the Worcestershire so if not using you will want to add to taste.
  8. In America you can get T V P frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in Australia you can find T V P at the supermarket but its cheaper at the health food store (go figure!) and sadly I've not been able to find the frozen T V P trust me I've looked.
  9. Btw - in the United Kingdom T V P is sometimes known as soya mince.

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