- 1 package of Yves Veggie Round Ground (whichever you prefer) or equivalent
- 2 medium onions, cut fine; I prefer one regular onion and one red onion
- 1 sweet potato, cut into 0.5 cm cubes
- 1/2 cup salsa
- 2 TB sauce to taste (Hoisin or Thai peanut or any other)
- 1 pepper, any colour, chopped fine
- 2 cups mushrooms, any type, chopped fine
- oil or butter for frying
- Optional:
- 1/2 cup chopped olives
- 1 medium zucchini (courgette), chopped medium-fine
- Heat pan or wok medium-high, add oil or butter; when hot add onions
- When onions translucent, add mushrooms
- Just as mushrooms start releasing liquid (2-3 minutes) add sweet potato, cook for 2-3 minutes
- Add pepper, zucchini, cook 2-3 minute
- Before adding round, empty into medium bowl and break-up structure with a fork or wooden spoon
- Add salsa, sauce, stir well
- Add ground & olives right after salsa etc.
- Mix well; as soon as everything is hot, take off heat, serve immediately
Tips:
- This filling should not be too liquid; if it is, cook it longer or cook each step a little longer to reduce the liquid. If it is too dry at the end you can always add a little more salsa or sauce or a little water
- To speed-up, partially pre-cook sweet potato in microwave
- To speed-up, pre-heat round and salso in microwave
- If you have a little left-over pasta sauce, you can add a couple of tablespoons