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Mexican Vegan Picadillo
Ingredients
  • 1 cup dried TVP crumbles
  • 1.5 to 2 Tablespoons olive oil
  • 1 cup white onion chopped
  • 3 whole garlic cloves minced
  • 1 medium carrot peeled and finely chopped
  • 1 medium potato peeled and finely cubed
  • 1.5 teaspoons low-sodium soy sauce or Maggi seasoning
  • ½ teaspoon ground cumin
  • 1 teaspoon dried parsley or ¼ teaspoon dried Mexican oregano
  • ¼ teaspoon ground black pepper
  • 1.5 cups vegan beef stock
  • 1 cup tomato sauce
Steps
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