Recipes:

TVP Spaghetti

I just discovered Texturized Vegetable Protein (TVP), also known as TSP, or Textured Soy Protein. It's a wonderful invention! My husband and I are vegetarian. Here are two simple ways that I have used TVP so far. – Ellen Lewis, Venice Beach, California.

Ingredients:
1 cup TVP
7/8 cup boiling water
1 Tbl. olive oil
1 onion
1 clove garlic
1 jar prepared tomato-based pasta sauce
Spaghetti or other desired pasta

Directions:

Place TVP granules in a dish. Pour boiling water over and stir. Allow to sit for at least five minutes. While the TVP is reconstituting, heat the oil in a large, heavy pan. Chop the onions and press the garlic -- add them to the pan and heat, covered, on low until the onions become soft and translucent. Add the TVP to the pan and raise the heat to medium. Stir occasionally until the TVP has begun to brown. Add the tomato sauce to the pan and stir until all is combined. Allow to heat on low while you make spaghetti (or other pasta) in an appropriate amount for the number of people you are serving. Serve the sauce on a bed of pasta.
Serves about 4 or 5. Serve with green salad and rolls.
Ellen notes: For a second and different way of serving the sauce, try it over polenta (recipe follows). Leftover sauce may also be frozen.

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