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Recipe by: serene
We eat this at least once a week. If I don’t have a quart of my own spaghetti sauce handy, I use a jar of store-bought.
2 oz dry spaghetti per serving
1 quart (4 cups) fat-free spaghetti sauce
1 cup TVP granules
garlic (fresh or powdered), optional
basil (fresh or dried), optional
pinch of red pepper flakes, optional
Rehydrate the tvp in slightly less than a cup of water while you start the pasta water boiling. Then while you’re making the spaghetti, heat the rest of the ingredients over a medium heat. Toss together and serve.
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June 22nd, 2012 at 6:53 am
it’s chewy, spongy, soy protein. not much flavor, just chewy texture added, to give a meaty mouthfeel