Yogi's Bowl

Soak the textured vegetable protein in 3 cups of cold water for 10 minutes until fully rehydrated, then drain and squeeze out excess water.

Deseed and finely chop the chilies, removing the white ribs for a milder heat level if preferred.

Heat 2 tbsp oil in a large pot over medium heat and add the chopped onion, cooking until softened and translucent.

Stir in the minced garlic, cumin, red pepper, and paprika, toasting the spices for 1-2 minutes until fragrant.

Add the rehydrated textured vegetable protein to the pot and stir well to coat with the spiced oil.

Pour in 12 cups of water and bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Add the chopped chilies to the simmering broth and stir to combine.

Simmer the bowl uncovered for 20-25 minutes, allowing the flavors to meld and the broth to slightly reduce.

Taste and adjust seasoning with additional salt, cumin, or paprika as needed before serving in bowls.