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Ingredientes
- 1 1/4 c. textured soy protein (grnd beef type)
- 2 tsp vegetable oil
- 2 med carrots, peeled thinly sliced
- 1 med onion, diced
- 1 sm green bell pepper, diced
- 2 x cloves garlic, crushed
- 1 x 28 ounce. can crushed tomatoes
- 1 tsp sugar
- 1/4 tsp coarsely grnd black pepper Salt
- 1 x 16 ounce. pkg. corkscrew or possibly rotelle pasta Grated Parmesan cheese, optional
Direcciones
- 1. Rehydrate textured soy protein: In 2-qt saucepan, heat 1 1/4 c. water to boiling over high heat. Remove saucepan from heat; stir in textured soy
- 2. In nonstick 12-inch skillet, heat vegetable oil over medium heat till warm.
- Add in carrots, onion, green bell pepper, garlic, and 2 Tbsp. water; cook, stirring frequently, till vegetables are tender and golden brown, about 15 min.
- 3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper, 1/2 tsp. salt, and 1/2 c. water; heat to boiling over high heat. Reduce heat to low; simmer, covered, 20 min.
- 4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as label directs.
- 5. Drain pasta; return to saucepot. Add in sauce; toss to mix well. Serve with Parmesan if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 40 | 7% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 13% |
| Potassium 1014mg | 29% |
| Total Carbs 106.86g | 28% |
| Dietary Fiber 9.0g | 30% |
| Sugars 6.79g | 5% |
| Protein 18.92g | 30% |
