Servings: 4 to 6

1-1/2 cups TVP mince granulates 1-½ cups TVP mince granulates
2 tablespoons soy sauce (tamati for gluten free) 2 tablespoons soy sauce (tamati for gluten free)
2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
2 tablespoons oil 2 tablespoons oil
1 small onion finely chopped 1 small onion finely chopped
1 - 3 medium sized bell peppers finely chopped (i use multi-colored) 1 to 3 medium sized bell peppers finely chopped (i use multi-colored)
Sauce: subheading: Sauce:
1 cup low sugar catsup 1 cup low sugar catsup
2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
2 tablespoons lemon juice 2 tablespoons lemon juice
2 heaping teaspoons wet mustard 2 heaping teaspoons wet mustard
2 tablespoons brown sugar substitute (i use Surkin Gold) 2 tablespoons brown sugar substitute (i use Surkin Gold)
2 dashes hot sauce such as tabasco (more if a spicer sauce desired) 2 dashes hot sauce such as tabasco (more if a spicer sauce desired)

Rehydrate TVP with no-beef broth.
In a large sauté pan sauté onion and bell pepper until the onion is translucent.
Mix together all the sauce ingredients.
Add TVP to onion and bell pepper pan completely combining. Add sauce mixture. Thoroughly combine mixture and simmer for 5 minutes until heated through.