Name: Berbere Crumbles with Peas and Carrots
Cuisine: Entrees
Ingredients: 1 ½ Olive Oil; 2 cremini mushrooms, sliced; 1 sofrito; 1 fresh thyme, minced; 1 ½ bay leaf, ground; ¼ bay leaf, ground; 1 dried oregano; 3 liquid aminos (gluten-free soy sauce alternative); 1 ¾ canned tomatoes, diced; 1 soy protein crumbles; 2 peas and carrots; 1 water; ¼ Italian parsley

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Recipe Ingredients

1 ½ tablespoons Olive Oil
2 cups cremini mushrooms, sliced
1 cup sofrito
1 tablespoon fresh thyme, minced
1 ½ tablespoons bay leaf, ground
¼ teaspoons bay leaf, ground
1 tablespoon dried oregano
3 tablespoons liquid aminos (gluten-free soy sauce alternative)
1 ¾ cups canned tomatoes, diced
1 pound soy protein crumbles
2 cups peas and carrots
1 cup water
¼ cups Italian parsley

Heat olive oil in a large skillet over medium heat.
Add mushrooms and cook, stirring occasionally, until they soften and have a meaty texture.
Stir in sofrito, fresh thyme, berbere seasoning, bay leaf, oregano and diced tomatoes with juice. Sauté for 3-4 minutes.
Fold in soy protein crumbles, liquid aminos and water. Bring the mixture to a simmer.
Stir in peas and carrots and continue to simmer for another 5-7 minutes, until everything is heated through.
Remove from heat and sprinkle with Italian parsley.
Serve over rice or greens or enjoy as-is.