| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Mix, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry elbow macaroni |
| 1 |
c |
Dry textured vegetable protein (TVP) |
| 3 |
tb |
Dried minced onion |
| 2 |
tb |
Dried parsley |
| 1 |
ts |
Dreid oregano |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine all ingredients, and store in an sir-tight jar or plastic bag.
Attach these instructions: To prepare, pour one 28-oz can tomatoes with
juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups
water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer,
covered, for 15 minutes, or until macaroni is tender, stirring occasionally
to prevent sticking. Add more water if necessary. If you like, add 1 cup
frozen peas during last 5 minutes of cooking.
Total calories per serving: 268 Fat: 2 grams
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 1/29/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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