Method
- In a large pot sautée the onion, garlic, peppers, and celery in the vegetable oil.
- Add the mushrooms and cook for 5–8 minutes; spoon in the tomato puree and cook for an additional 10 minutes.
- Add the diced tomatoes, spices, stock, and water; then bring to a boil. Turn down heat to a simmer and cook for at least 20 minutes.
- Season further to taste.
Nutrition Info Per Serving (1/8 recipe):
Calories: 130 | Protein: 5g | Phenylalanine: 148mg
Ingredients
- 2 medium-sized onions, chopped
- 2 cloves garlic, chopped
- 2 red chili peppers, chopped
- 2 medium-sized red peppers, chopped
- 2 medium-sized green peppers, chopped
- 10 stalks celery, chopped
- 2 Tbsp (30 ml) vegetable oil
- 3 cups white mushrooms, raw, sliced
- 2/3 cup tomato puree
- 1 28oz can diced tomatoes
- 1 Tbsp cumin
- 1 tsp cocoa powder
- 8 fl oz (240 ml) vegetable stock
- 6 fl oz (180 ml) water
- 1 tsp salt
Table
