TVP (Textured Vegetable Protein) Spaghetti

This was the first meal I made when I decided to try cooking vegetarian a few weeks ago. I got the recipe from my sister. The first thing you should know as I write this first recipe post is that I never really follow a recipe, especially when it comes to seasoning. I think what works best is to add a little of this and a little of that and taste it as you go until it tastes good.

If you have never cooked with TVP before you are in for a treat. In spaghetti  it basically takes the place of ground beef. It has the same texture so it fools you into thinking you have meat in your pasta, but it is much healthier! The other thing I love about it is that it is way easier to cook than preparing a meat dish. It takes no time at all! You can find TVP at Harris Teeter and other health food stores.

Hope you enjoy this as much as we did!

Immie

Here is the run down of how I made this amazing delicious pasta.

Ingredients:
-1 can of organic tomato sauce
-1 half yellow squash (chopped in very small pieces)
-1 half zucchini (chopped in very small pieces)
-1 half onion
-garlic, salt, pepper, cayenne, cumin, basil, oregano, rosemary. (As far as the spices go I usually add a bit of each and then just keep adding more of whatever depending on how it tastes as it cooks.)

Cooking:
-Saute squash, zucchini, and onion for 3-5 minutes in pan. Add tomato sauce and spices and let cook 10-15 minutes.

To cook Textured Vegetable Protein
-Cooking directions come on the back of the bag but it is SUPER easy. All you do is put one cup water in a pot and bring to a boil. Then add about 7/8 cup TVP, stir, and take off burner. Let the TVP set for about 10 minutes then add to sauce.

Serve with your favorite pasta noodles!