INGREDIENTS

3/4 Cup
Sausage Textured Vegetable Protein*
1 3/4 C
Water
1/4 C
Tomato Sauce (2 tbsp Tomato Powder + 1/4 cup hot water)
1 Tbsp
Cornstarch
1/2 Tbsp
Butter
1 C
Freeze Dried Zucchini Slices
1 C
Carrot Dices
1/8 C
Parmesan Cheese
1 Tbsp
Water
1/2 C
Diced Freeze Dried Green Pepper
Fettuccine Noodles

PREPARATION

1. Reconstitute zucchini, carrots and green peppers, draining excess water.

2. Cover sausage textured vegetable protein with water in pot. Let simmer 10 minutes. Drain excess water.

3. Mix tomato sauce with 1 3/4 cup water.

4. In saucepan, saute zucchini and carrots with 1 tablespoon water until slightly transparent, about 3-4 minutes.

5. Add parmesan cheese, tomato sauce, and cornstarch to saucepan.

6. Add textured vegetable protein and simmer for 5 minutes.

7. Serve over cooked fettuccine and top with grated parmesan cheese.

*Sausage Textured Vegetable Protein can be replaced with another type

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