This dish comes together quite quickly and is deliciously sweet and savory. It’s perfect for an autumn meal. You could easily add other vegetables to this. Next time I might try adding some toasted pecans too.
1 cup soy curls or TVP (pre-hydration) or 1 block tofu (cubed) or 1 can beans
2 Tbsp soy butter (veg oil is an okay substitute)
12-15 cloves garlic, minced
1 apple, diced
1 medium potato, sliced in thin crescents
3 Tbsp sage powder or 6 Tbsp fresh sage
1/2 tsp chipotle powder (optional)
1/2 – 1 cup veg broth
1/4 cup maple syrup
1/4-1/2 cup nutritional yeast
salt and pepper to taste
spaghetti (or grain of choice) to serve
Hydrate soy curls or TVP if using.
Melt butter in saucepan over medium heat. Add the garlic and stir for a minute or two, making sure not to let it burn. Add soy curls/TVP/tofu and stir-fry till golden brown (if using beans, just add them and proceed). Stir in the apple and potato. Add sage and chipotle, stirring till they cover everything. Add veg broth and maple syrup. Let simmer for 10-15 minutes, adding more veg broth as necessary to keep things from sticking. Stir in nutritional yeast till the sauce is the desired consistency. Add salt and pepper to taste.
I’m enjoying this with whole-wheat spaghetti; I imagine it would go well with wild rice, couscous, or quinoa too.