1/2 lb soy granules
2 tbsp oil
3 onions, chopped
3 garlic cloves, minced
1 lb fresh mushrooms, sliced
1 red, green and yellow bell pepper each, diced
1 to 2 cups green peas
1 tbsp chrushed dried rosemary
1 tsp chrushed dried basil
1 tsp chrushed dried oregano
2-3 tsp chili powder
16-oz can Italian-style stewed tomatoes
8-oz tomato sauce
6-oz tomato paste
1/2 cup red wine
1/2 lb spaghetti, preferably whole-wheat
Soak the soy granules according to directions and drain.
Heat the oil in a large saucepan. Add the onions and
garlic and saute for 5 minutes. Add the mushrooms, bell
peppers and peas, and saute for 3 minutes.
Add the herbs and stir-fry for 1 minute. Add the tomatoes,
paste and sauce and bring to a boil. Add the soy granules.
Simmer over low heat for 10-15 minutes. Add the wine and
simmer gently for 10 minutes.
Boil the spaghetti according to directions and drain. Pile
onto a large serving dish. Cover with the soy-mushroom
sauce. Top with grated cheese and croutons and serve hot.