Add a pint of chunks to a pint of vegetable stock
and a pint of marmite
solution. Simmer for 20 - 30 minutes. A tablespoon of vegetable oil may be
added while hydrating
to enhance the flavour.
Now fry one onion gently until translucent. Once the protoveg is hydrated,
drain, keeping the liquid aside. Add the chopped pepper to the onions. Add
a teaspoon of paprika, and the garlic salt.
Fry until half cooked, and add the tin of tomatoes, the remaining fluid, and
the protoveg. Now simmer for 15 - 20 minutes, and serve with rice, or
potatoes, and green vegetables.