Vegan Johnny Marzetti

 
1/2 cup TVP (textured vegetable protein)
2 cups water, divided
1/2 cup lentils, sorted, and rinsed
8 oz. elbow macaroni
3/4 cup onion, diced
3/4 cup green pepper, destemmed, deseeded, and diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 T. olive oil
1 cup mushrooms, cut in half, and sliced
1 T. garlic, minced
1/2 t. dried basil
1/2 t. dried oregano
1 - 28 oz. can crushed tomatoes
2 T. vegan soy parmesan cheese or nutritional yeast flakes
salt and freshly ground black pepper, to taste
 

In a small saucepan, place 1/2 cup water, and bring to a boil. In a small bowl, place the TVP, pour the hot water over the top, and set TVP aside to rehydrate. In the same saucepan, place the remaining water and lentils, and bring to a boil. Cover, reduce the heat to low, and simmer the lentils for 30 minutes or until just tender. Remove the saucepan from the heat, drain the lentils (save the cooking liquid for use in soups), and set aside. In a large pot, cook the elbow macaroni in boiling water for 5-7 minutes or until al dente, drain well, and set aside.

In the same large pot, saute the onion, pepper, carrot, and celery in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute an additional 3-5 minutes or until the vegetables are crisp tender. Add the rehydrated TVP, basil, and oregano, and saute for 1 minute. Add the crushed tomatoes, and stir well to combine. Reduce the heat to low, and simmer for 3 minutes. Remove the pot from the heat, add the cooked lentils, macaroni, and vegan parmesan cheese, and stir well to combine. Season with salt and pepper to taste, and serve.

Serves 4-6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett