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“This is based on my family's traditional spaghetti meat sauce, but uses TVP (textured vegetable protein) instead of meat. The amount of TVP, though, is approximate. I usually just put a couple of handfuls, using the guideline that when it re-hydrates it swells to approximately twice its volume, so how much you put depends on how thick you want your sauce.”
READY IN:
20mins
SERVES:
5-7
UNITS:
US

Ingredients Nutrition

Directions

  1. combine all ingredients (except noodles) in a large cooking pot and bring to a boil.
  2. Reduce heat to minimum.
  3. Cover and simmer for at least 15 minutes (but as long as you want after that), stirring occasionally, or until TVP is soft.
  4. Cook spaghetti noodles according to package directions and serve sauce over noodles.

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