Vegetarian Peppered Goat

Ingredients

• 3 cloves of garlic minced
• 1 tbsp of better than bouillon vegetable base
• 1 tbsp of barbecue all-purpose seasoning (I purchase mine from Flaev Co)
• 2 cups of hot water
• 1.5 cups of soya chunks (can sub for tofu )
• 3 tbsp of vegetable oil
• 1 medium onion (finely chopped)
• 2 small red bell peppers
• 2 cherry peppers/pimentos (can sub for 1 jalapeno)
• 1 scotch bonnet pepper (can sub with 1 habanero pepper)
• 1 anaheim pepper (can sub with any green mild pepper -- banana peppers are good)
• 1 thumb size of ginger
• 1/2 tsp of curry powder
• 3 sprigs of thyme
• soy sauce or salt to taste

Instructions

1. 1

   Make the marinade using minced garlic, better than bouillon base, barbecue all-purpose seasoning and hot water.

2. 2

   Once everything has dissolved, add the soya chunks and let it hydrate for an hour.

3. 3

   In a pan at medium heat, add the oil and 1/2 the chopped onions. Sauté till the onions are soft.

4. 4

   Strain out the soya chunks and add the soya chunks to the pan. Do not throw out the marinade liquid

5. 5

   Increase the heat of the pan and let the soya chunks fry and char

6. 6

   While the soya chunks are cooking, add your peppers, ginger and remaining onion to a food processor and finely chop. You want it to be course not smooth.

7. 7

   Lower the heat of the pan to medium-low, add the pepper blend to the soya chunks with about 1/4 cup of the marinade and let it cook for 5 minutes

8. 8

   After 5 minutes, add in the rest of your spices (thyme, curry powder and soy sauce or salt) and let the sauce simmer for 5-10 minutes, stirring periodically.

9. 9

   The dish is ready