Thai Curried TVP Pieces with Asparagus and Peas

This has been a great year for asparagus. This taste recipe is a very nice way to enjoy both spring crops of asparagus and garden peas.

Serving Size: 2


  • 8 ounces dry TVP medallions
  • 1 bunch green asparagus
  • 1 cup garden green peas
  • 1 red bell pepper, de-seded and sliced
  • 3-4 spring onions
  • 1 red onion, sliced
  • 1 tablespoon cooking oil
  • 1 can coconut milk
  • 2 tablespoons vegan Thai green curry paste
  • 1 lime, juiced
  • 3-4 kaffir lime leaves
  • handful fresh basil, chopped
  • handful fresh coriander leaves, chopped
  • rice for two


  1. Place the dry TVP medallions in a large bowl, pour boiling water over them to reconstitute and allow to swell for 10 minutes.
  2. Prepare the asparagus.
    1. Cut the woody end off.
    2. Slice the asparagus spear on a diagonal making 2-3 inch pieces, depending upon thickness.
  3. Prepare the peas – if frozen, thaw, if fresh, remove from pods.
  4. De-seed the bell pepper and slice in long thin strips.
  5. Slice the spring onions
  6. Slice the red onion.
  7. Mix the coconut milk and Thai green curry paste in a medium bowl.
  8. Heat a large frying pan or wok and place a tablespoon of cooking oil on the bottom.
  9. Add the red onion and red bell pepper pieces and lightly sauté.
  10. Add the asparagus pieces.
  11. Pour the coconut/curry mixture over the vegetables and stir well to mix.
  12. Squeeze the lime juice over and stir into the mixture.
  13. Crumble the lime leaves and add to the sauce.
  14. Squeeze the excess water from the TVP medallions and add to the cooking curry mixture.
  15. Add the spring onions (reserve a few pieces of the chopped green parts as garnish.
  16. Chop the basil and coriander and add to the cooking meal.
  17. At the end, add the peas.
  18. Serve garnished with a few spring onion greens slices and with rice.