1 teaspoon olive oil
1/2 medium onion, thinly sliced
1 small green bell pepper, thinly sliced
4 ounces mycoprotein pieces- Quorn(meat free chicken or beef)
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
Heat the olive oil in a large skillet over medium heat, and sauté the onion 5 minutes, until tender.
Mix in the green pepper and mycoprotein pieces, and sauté 5 minute, until the pepper is tender.
Mix in the garlic and paprika.
Stir the tomatoes with their juice into the skillet.
Mix in the wine, oregano, and tomato puree.
Bring the mixture to a boil.
Reduce heat to low, and simmer 25 minutes, until thickened.
Just before serving, stir in the sugar, and season with salt and pepper.
Serve over noodles or rice