1 onion, peeled and chopped
1 clove garlic, minced
4 Tbsp water
1 quart home-canned tomatoes or 1 28-oz can, diced or broken up
1 6-oz can tomato paste
1 cup textured vegetable protein (TVP)
1 cup water
2 Tbsp liquid aminos
1/2 tsp sea salt (optional)
1 lb brown rice macaroni (I used Tinkyada)
Saute onion and garlic in water in a large saucepan for 2 minutes. Cover and cook until onions are tender. Add tomatoes, tomato pate, TVP, water, and liquid aminos. Simmer, covered, for about 30 minutes.
Meanwhile, cook pasta in a saucepan in boiling water until "al dente." Drain and rinse with hot water. Add pasta to tomato mixture and mix well. Add sea salt.
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