Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
½ teaspoon | Salt |
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