July 4, 2013
My version of a classic staple dish. They can be made vegan and/or gluten free.
1 lb ground turkey or beef (or equivalent amount of rehydrated TVP or crumbled tofu)
1 red or green bell pepper
½ red or yellow onion
1 15 oz can of petite diced tomatoes in juice
1 c ketchup
¼ c Worcestershire sauce
¼ c brown sugar
1 Tbsp soy sauce (or tamari)
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp dry mustard
½ Tbsp red wine vinegar
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
Mise en place
Dice pepper and onion to ½ inch.
Open the can of tomatoes.
Begin browning meat. Once it loses pinkness, add diced peppers and onions. Continue cooking until meat is brown and veggies are slightly tender.
Drain any fat then add all other ingredients. Stir and let simmer until hot.
Enjoy in any number of ways.
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