Honestlyyyyyy (SZA voice) making food at home means you can do what you want when you want!!! Vegan chapoootle is delish + so worth it! This recipe features a flavorful vegan mock beef, creamy Dominican pink beans, and perfectly sautéed bell peppers and onions.
Vegan Mock Beef:
1. Heat your vegetable broth to a slight boil and pour it over the TVP textured vegetable protein to rehydrate it.
2. While the TVP rehydrates, combine all ingredients for the Umami Mix (1/4 cup avocado oil, 1/4 cup all purpose flour, 2 tbsp nutritional yeast, 2 tbsp umami seasoning, 2 tbsp flax seed, 1 tbsp soy sauce, 1 tbsp molasses, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp liquid smoke) in a large bowl until well combined.
3. Add the hydrated TVP and 1/2 cup panko bread crumbs to the large bowl with the Umami Mix and combine until a large ball forms.
4. Heat 1 tbsp of avocado oil in a pan and sauté the 1/2 cup diced yellow onion and the mock meat mixture.
5. After 5 minutes, add 1/4 cup tomato sauce, 1 tbsp molasses, and the 1 package of vegan beef fajita seasoning. Continue to sauté until fully browned, approximately 8 more minutes.
Dominican Pink Beans:
1. Heat avocado oil in a medium-sized pan. Add 1/2 diced red onion and 6 diced garlic cloves and sauté until fragrant.
2. Add 1 tsp sazón seasoning, 1 tsp adobo seasoning, and 1/2 cup cilantro. Sauté for another 2 minutes.
3. Add the 2 15.5 ounce cans of pink beans and 4 cups of water. Simmer for 10 minutes.
4. Use an immersion blender to blend the beans for 10 seconds to achieve a slightly creamy texture. Season with a sprinkle of salt to taste and serve.
Sautéed Veggies:
1. Heat 2 tsp avocado oil in a pan.
2. Add 1/2 red onion, 1/2 red bell pepper, and 1/2 green bell pepper.
3. Sauté until fragrant and charred on medium heat.
