We have added TVP (instead of chopped meat) to a traditional Italian pasta and beans recipe. You will notice a substantial, meaty texture, but your guests will not guess it contains Textured Vegetable Protein (also called Textured Soy Protein).
- 1/2 c TVP granules or bits
- 2 Tbsp olive oil
- 1/2 c onion, chopped
- 1/2 c red bell pepper, chopped
- 1/2 c celery, chopped
- 1/2 c carrots, peeled and chopped
- 1 tsp salt
- 3 cloves garlic minced
- 1 tsp dry oregano
- 1/2 tsp dry thyme
- 1/4 tsp pepper
- 1 bay leaf
- 3 c vegetable stock
- 1 c tomato sauce
- 3 c cooked dry butter beans (or use canned or thawed frozen beans)
- 1/2 c parsley, minced
- 1 c penne rigate or other medium pasta, uncooked
- Parmesan cheese
- Rehydrate TVP granules or bits according to package directions; drain.
- In a large, heavy pot over medium low, heat the oil and add the drained TVP. Saute for 2 minutes until it deepens in color.
- Stir in the onion, bell pepper, celery, carrots and salt. Saute for 5 minutes.
- Stir in the garlic, oregano, thyme, pepper, and bay leaf. Saute for another minute.
- Pour in the vegetable stock and tomato sauce.
- Rinse and drain the butter beans. Add them to the pot, along with the parsley and pasta.
- Bring to a simmer, stir well, turn heat to the lowest setting, and cover. Simmer 10 minutes or until the pasta is tender, stirring a couple of times.
- Serve with a sprinkle of Parmesan cheese.