Tvp spaghetti

Yield: 1 Servings

Measure Ingredient
1 large Spanish Onion
3 \N Cloves Garlic
2 tablespoons Olive oil
2 mediums Courgettes/Zuchinis
¼ pounds Mushrooms (optional)
1 can Peeled tomatoes, or 1 lb freshly peeled tomatoes
2 teaspoons Oregano
1 teaspoon Rosemary
½ teaspoon Basil
½ teaspoon Parsley
1 teaspoon Black Pepper
½ cup Red Wine (optional, I use water normally)
\N \N Some Tomato Puree/Paste (to thicken)
1 cup TVP marinated for at least 3 hours in:
2 tablespoons Olive Oil
1 teaspoon Mixed Herbs
1 teaspoon Oregano
1 teaspoon Rosemary
2 teaspoons Black Pepper
1 \N Vegetable Stock Cube (optional)
\N \N Sufficient boiling water to cover


Fry the garlic and onion in the olive oil till tender. Now add the mince and fry for about ten minutes. It is best that the mince mixture should be fairly dry before adding, i.e. there should not be any unabsorbed water.

Add the mushrooms and courgettes and continuing frying till tender, a little extra olive oil may be needed at this stage as the mince mixture will probably absorb some of the oil (don't worry, remember TVP is virtually fat-free and the resulting sauce will still have far less fat than the dead animal version, particularly saturated fat). Add the tomatoes, wine and herbs and leave simmering with a lid on for about 20-25 minutes. If the sauce is still too runny add a little tomato puree to thicken. For best results leave the sauce off the heat for a few hours to absorb the flavours and simmer gently just before serving.

Serve with wholemeal spaghetti. Posted to FOODWINE Digest 13 Sep 96 From: The Overstreets <billover@...> Date: Fri, 13 Sep 1996 17:47:01 -0700

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