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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 medium red potatoes
  • 1 medium carrot
  • 1 red bell pepper
  • 1 green bell pepper

• STEP 2

  Preheat a skillet over medium-high heat.

• STEP 3

  While the skillet heats up, peel and small dice potatoes.

• STEP 4

  Once the skillet is hot, add oil and swirl to coat the bottom; add potatoes and veggie ground. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 3-4 minutes.

  • 1 tbsp extra virgin olive oil
  • 8 oz veggie ground, plant based

• STEP 5

  Meanwhile, peel, trim, and small dice carrot; place in a small bowl.

• STEP 6

  Peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the carrot.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 7

  When the veggie ground is done, add veggies to the skillet; continue to cook, stirring occasionally, until starting to soften, 6-7 minutes more.

• STEP 8

  While the veggies are cooking, trim, seed, and small dice bell peppers.

• STEP 9

  When the veggies are starting to soften, add bell peppers to the skillet along with tomato sauce, raisins, soy sauce, and spices. Stir to combine, cover, and bring to a simmer.

  • 1 (8 oz) can tomato sauce
  • ⅓ cup raisins
  • 1 tbsp soy sauce
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 pinch cayenne pepper

• STEP 10

  Once simmering, reduce heat to medium and cook, stirring occasionally, until the veggies are tender and liquid is mostly absorbed, 8-10 minutes. Remove from heat.

• STEP 11

  To serve, divide skillet between plates or bowls and enjoy!