Ingredients
Units
Scale
- 1 cup TVP (Textured Vegetable Protein)
- 1 cup vegetable broth
- 2 cups macaroni noodles (260g)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons Italian seasoning
- 1 can (15 oz) diced tomatoes with their juices
- 1 can (15 oz) tomato sauce
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a small bowl, combine one cup of TVP with one cup of vegetable broth. Let it sit for 5-10 minutes until the TVP absorbs the liquid. Set aside.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the garlic and bell pepper. Cook for another 4-5 minutes until the pepper has softened.
- Add the tomato paste, smoked paprika, and Italian seasoning. Cook for 2 minutes.
- Stir in the rehydrated TVP, diced tomatoes, tomato sauce, soy sauce, and sugar. Stir to combine.
- Cook for 10-12 minutes, stirring occasionally until the sauce has thickened.
- Stir in the cooked pasta and season with salt and pepper to taste. Garnish with fresh parsley, if desired.