Vegan Johnny Marzetti

Recipe Ingredients

1/2 cup	118ml	TVP
		= (textured vegetable protein)
2 cups	474ml	Water - divided
1/2 cup	118ml	Lentils - sorted, rinsed
8 oz	227g	Elbow macaroni
3/4 cup	46g / 1.6oz	Diced onion
3/4 cup	109g / 3.8oz	Diced seeded green pepper
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Diced celery
1 tablespoon	15ml	Olive oil
1 cup	237ml	Sliced halved mushrooms
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
1		Crushed tomatoes - (28 oz)
2 tablespoons	30ml	Vegan soy parmesan cheese
		= (or nutritional yeast flakes)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small bowl, place the TVP, pour the hot water over the top, and set TVP aside to rehydrate.

In a small saucepan, place 1/2 cup water, and bring to a boil. 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 to 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 to 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.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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