August 19, 2009

* Spaghetti with TVP-balls *


1 lb spaghetti
Cheese for garnishing (optional)

For the TVP balls:
6-oz TVP granules
2 eggs
1 tsp tomato paste
4 - 6 drops red hot sauce
1 onion, minced
2 garlic cloves, minced
2 tbsp minced parsley
1 tsp chopped fresh basil
1 tsp chopped fresh organo
1/4 cup grated Parmesan
2 - 4 slices bread
Olive oil as required

For the Tomato Mushroom Sauce:
3 6-oz cans tomato paste
6 garlic cloves, minced
1 onion, minced
1/2 green pepper, minced
3 bay leaves
2 tsp parsley flakes
1 tsp basil
1 tsp oregano
1 tbsp sugar
4-oz can mushrooms
Salt and pepper to taste
Water as required

For the TVP balls:
Soak the TVP according to directions. Drain thoroughly.
Put the TVP in a large bowl. Add all the remaining
ingredients for the TVP balls, except the olive oil.
Mix well till very smooth.
Shape into 1-inch balls. Heat a little olive oil in a
Dutch oven.
Cook the balls for a few minutes and remove.

For the Tomato-Mushroom Sauce:
Drain the mushrooms. Add water to the mushroom liquid
to obtain a total of 2 to 3 cups.
Re-heat the Dutch oven, add a little oil if required.
Add the onions and cook for 3 minutes. Add garlic and
green pepper and cook for 3 minutes. Add the tomato
paste and cook for 2 minutes.
Add water and bring to a boil. Mix in salt, pepper,
parsley, basil, oregano, and sugar.
Add the TVP balls. Bring to a boil. Simmer over low
heat till the sauce thickens.
Add mushrooms during the last 4-5 minutes of cooking.

Cook the spaghetti according to directions a and drain.
Pile on a large serving dish. Pour the TVP sauce over
it. Garnish with cheese. Serve with a green salad.

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