| 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 | T | Dried minced onion |
| 2 | T | Dried parsley |
| 1 | t | Dreid oregano |
| 1 | t | Dried thyme |
| 1/2 | t | 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 ([email protected]) 1/29/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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