I never measure anything out so these measurements are guesses--of course you can dump in as much or as little of each ingredient as you like to best suit your own tastes. This recipe makes just one serving, since the boyfriend is afraid of and refuses to eat any food classified as vegan.
- heaping handful of penne (or any short-cut pasta)
- 1/2 cup broccoli florets
- 1/2 cup kidney beans
- 1/4 dried TVP
- 2 tbsp chopped tomatoes
- 3 tbsp dairy-free margarine
- 1 tbsp vegetable oil
- a dash or two of soy sauce
- salt and pepper
- garlic powder (or garlic salt, and omit regular salt)
- dried basil, parsley, and rosemary
Boil three small pots of water. In one, boil the broccoli florets for a minute; strain and set aside. In the second, rehydrate the TVP for about a minute, until soft and chewy; strain and set aside. In the third, cook your pasta (time depends on which pasta you use).
While the pasta is cooking, heat the oil in a large saucepan, then add the TVP and mix well. Pour in a dash or two of soy sauce (not much--just enough to give a tiny bit of color and taste!), then dashes of salt and pepper. Fry for a few minutes, stirring often. Then add in the broccoli florets and kidney beans; mix well and continue to fry, stirring often. About a minute before your pasta will be done, add the tomatoes in to your TVP mixture and stir well. Throw on a healthy dose of seasonings, as well as a bit more salt and pepper, and stir well.
When the pasta is ready, strain it and set aside. Melt the margarine in the hot pasta pot, then return the pasta to it, add some seasonings, and mix well. Add your TVP mixture and mix it all together.
Serve! Goes great with warm loaf bread to sop up the buttery sauce when you're done!