This sauce features Textured Vegetable Protein (TVP), a fat-free, high quality protein made from soy beans.
Suggestions: If you wish, make double the quantity and freeze half for next time.
Serves: 4 person(s)
Preparation Time: 10 mins
2 cloves garlic, crushed
1 Tbsp olive oil
1 (13 oz) can tomatoes
1/2 cup tomato paste (5 oz)
2 cup water
2 bay leaves
2 tsp sugar
1/2 tsp nutmeg
1/2 tsp dried oregano
1 tsp freshly ground black pepper
1 cup Textured Vegetable Protein (TVP) (about 2.5 oz)
Add tomatoes, tomato paste, water, bay leaves, sugar, nutmeg, oregano, salt, and black pepper. Bring to a boil and simmer over low heat for 1 hour.
Remove from heat, stir in TVP. Cover and let stand for 15 minutes. Before serving, reheat over low heat for 20 minutes.
Remove and add tomatoes, tomato paste, water, bay leaves, sugar, nutmeg, oregano, salt, and black pepper. Cover and cook on HIGH for 10 minutes.
Reduce heat to MEDIUM HIGH and cook for 30 minutes more. Remove, stir in TVP, cover and let stand for 15 minutes. Before serving, reheat on MEDIUM HIGH for 10 minutes.
Sodium: If desired, add 1/2 teaspoon salt. Or, for a low-sodium adaptation: Use fresh tomatoes or low-sodium canned tomatoes, and no-added salt tomato paste.
Can replace sugar with sugar substitute.
Serving suggestions are not included in the nutritional analysis.
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