Friday night supper

This may be a repeat blog post but it’s worth repeating.  Friday night supper uses textured vegetable protein, fondly known as TVP, instead of ground beef for a healthier alternative to spaghetti with meat sauce.  It cooks up in a snap – choose thin, regular or thick spaghetti noodles – and supper’s ready by the time the pasta is done.


1 c. textured vegetable protein (TVP)
1 c. boiling water
1 lb. spaghetti, broken into thirds
1 onion, finely chopped
3 cloves garlic, minced
1 T. olive oil
16-oz stewed tomatoes, cut up
14-oz Amy’s Organic Low Sodium Marinara
1 t. oregano
1/4-1/2 t. crushed red pepper (1 t. is very spicy)
Pepper to taste


Cook the spaghetti according to package directions.

In a large skillet, sauté onion and garlic in olive oil until tender. Add TVP and sauté 5 minutes longer. Add the cooked spaghetti, tomatoes, spaghetti sauce, oregano, red pepper, salt, pepper. Heat thoroughly.

Serve hot with toasted whole grain bread and a salad with vinaigrette dressing.


Oh Nuts! Fatty? Yes. Fattening? No!
Where’s the fat?

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