1 package Tofurky Beer Brats, sliced coin style
1 medium yellow onion, chopped
1 medium carrot, thinly sliced
1 medium yellow bell pepper
1 medium orange bell pepper
1 medium russet potato, thinly sliced
3 cloves garlic
1/2 t dried thyme
1/2 t dried marjoram
1/2 t salt
1/4 t black pepper
1 (14.5 ounce) can diced tomato, undrained
1/2 cup vegetable stock
2 T soy sauce
In a large skillet, heat 1 T olive oil over medium heat. Add the Tofurky and cook until brown on both sides. Remove from skillet and set aside.
Heat remaining oil in same skillet. Add onion and carrot, cover and cook until softened (about 5 minutes). Add the bell peppers, potato, garlic, thyme, marjoram, salt and black pepper. Cover and cook until softened (about 10 minutes).
Stir in tomatoes with juice, stock, and soy sauce. Simmer, uncovered, until vegetables are tender (about 8 minutes). Stir in the cooked Tofurky. Taste and adjust seasonings if necessary. Cook until heated through.
Serve hot over Israeli couscous, quinoa, brown rice, or pasta.
Recipe adapted from Vegan on the Cheap by Robin Robertson. When ingredients are thoughtfully purchased, this recipe can be made for $1.50 per serving.