Ingredients:
1 (340 g) packages vegetarian ground beef, mexican
1 teaspoon vegetable oil
1 medium onions, chopped
1 cup sliced mushrooms
3 garlic cloves, finely chopped
1 cup carrots, cut into matchsticks
2 chopped tomatoes
1 cup sugar snap peas, ends removed and sliced on the diagonal
1 teaspoon pico de gallo, spice (optional)
1 cup salsa
Directions:
Heat the oil in a large skillet, turn heat to medium add onions mushrooms and garlic, stir fry until well browned.
Add carrots cook for a further 3 minutes.
Add Tomatoes, stir.
Add peas stir cook one minute.
Crumble the veggie ground round into the skillet, mix well.
Cover and let it heat through over med-low heat, stir a couple of times (apprx 10 minutes).
Serve with cooked pasta or rice.
Divide the salsa over each serving on the plates or serve it on the side.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.