Prep Time: 45 minutes
Cook Time: 45 minutes
- 1 Cup textured vegetable protein
- 2 Cups Water
- 1 Tablespoon Olive Oil extra virgin
- 2 cloves Garlic minced
- 1/2 Cup Onion diced
- 2 Tablespoons Tomato Paste
- 1/2 Cup Bell Pepper diced
- 1 Cup Zucchini diced
- 1 teaspoon salt
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon garlic power or granulated
- 28 oz tomatoes 1 28 oz can tomatoes
- 1 Cup Veggie Stock
Cook the veggies
On medium heat preheat the pan.
Add one Tablespoon of olive oil. Add the garlic, onion, tomato paste and a small pinch of salt.
While stirring often cook on medium heat for about 15 minutes or until the onion has softened and the tomato paste has slightly darkened.
After the tomato paste has changed color add the rest of your veggies. Add another pinch of salt.
While continuing to stir cook your veggies for about 5 minutes or so.
Finish the sauce
After the veggies have cooked add the can of tomatoes, re-hydrated TVP, veggie stock and seasoning.
While occasionally stirring cook on medium to low heat for about fifteen minutes.
Check and adjust seasoning
Cook for an additional five minutes.
Now the sauce is ready to serve.
Calories: 116kcal | Carbohydrates: 14g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 467mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1697IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 2mg