Yield: 4 Servings
|1½ cup||Dry elbow macaroni|
|1 cup||Dry textured vegetable protein (TVP)|
|3 tablespoons||Dried minced onion|
|2 tablespoons||Dried parsley|
|1 teaspoon||Dreid oregano|
|1 teaspoon||Dried thyme|
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@...) 1/29/96