CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Dairy |
|
Veg10 |
4 |
servings |
INGREDIENTS
1 1/4 |
c |
Textured soy protein {ground beef type} |
2 |
ts |
Vegetable oil |
2 |
md |
Carrots; peeled |
|
|
; thinly sliced |
1 |
md |
Onion; diced |
1 |
sm |
Green bell pepper; diced |
2 |
|
Cloves garlic; crushed |
1 |
|
28 oz. can crushed tomatoes |
1 |
ts |
Sugar |
1/4 |
ts |
Coarsely ground black pepper |
|
|
Salt |
1 |
|
16 oz. pkg. corkscrew or rotelle pasta |
|
|
Grated Parmesan cheese; optional |
INSTRUCTIONS
1. Rehydrate textured soy protein: In 2-quart saucepan, heat 1 1/4 cups
water to boiling over high heat. Remove saucepan from heat; stir in
textured soy protein; set aside.
2. In nonstick 12-inch skillet, heat vegetable oil over medium heat until
hot. Add carrots, onion, green bell pepper, garlic, and 2 tablespoons
water; cook, stirring frequently, until vegetables are tender and golden,
about 15 minutes.
3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper,
1/2 teaspoon salt, and 1/2 cup water; heat to boiling over high heat.
Reduce heat to low; simmer, covered, 20 minutes.
4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as
label directs.
5. Drain pasta; return to saucepot. Add sauce; toss to mix well. Serve with
Parmesan if you like.
Per serving: 65 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g
Protein; 11g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Good Housekeeping® Best One-Dish Meals
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