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Ingredients:

  • 1 cup dried shiitake mushrooms
  • 2 1/2 cups warm water
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, quartered lengthwise and thinly sliced crosswise
  • 3 cloves garlic, slivered
  • 1 tablespoon minced fresh ginger
  • 3 cups cooked black soybeans
  • 1 3/4 pounds butternut or kabocha squash, peeled and cut into 1-inch chunks (4 1/2 cups)
  • 1 can (28 ounces) crushed tomatoes
  • 1 1/2 cups (3 ounces) texturized vegetable protein (TVP)
  • 2 teaspoons ancho chili powder
  • 1 teaspoon salt

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