Vegan Johnny Marzetti

By á-174942

Ingredients

• 1/2 cup TVP (textured vegetable protein)
• 2 cups water divided
• 1/2 cup lentils sorted, rinsed
• 8 ounces elbow macaroni
• 3/4 cup diced onion
• 3/4 cup diced seeded green pepper
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tablespoon olive oil
• 1 cup sliced halved mushrooms
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 can crushed tomatoes - (28 oz)
• 2 tablespoons vegan soy parmesan cheese (or nutritional yeast flakes)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

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.