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Ingredientes
- 1 1/2 c. Dry elbow macaroni
- 1 c. Dry textured vegetable protein (TVP)
- 3 Tbsp. Dry chopped onion
- 2 Tbsp. Dry parsley
- 1 tsp Dry oregano
- 1 tsp Dry thyme
- 1/2 tsp Salt
Direcciones
- Combine all ingredients, and store in an sir-tight jar or possibly plastic bag.
- Attach these instructions:To prepare, pour one 28-ounce can tomatoes with juice into a large skillet or possibly saucepan. Crush the tomatoes, add in 2 c. water, and bring to a boil. Add in Macaroni and TVP Skillet Mix. Simmer, covered, for 15 min, or possibly till macaroni is tender, stirring occasionally to prevent sticking. Add in more water if necessary. If desired, add in 1 c. frzn peas during last 5 min of cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 224mg | 6% |
| Total Carbs 67.31g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.68g | 2% |
| Protein 11.75g | 19% |
