I recently found this great product called Textured Soy Protein. Bob’s Red Mill makes a great one. There’s almost no flavour to it which is great because it blends well with dishes and it picks up the flavour of the sauce or spices in the dish. Several meat lovers in my family went a little NUTS about it – ‘so it’s not chicken…. and it’s not turkey’. Gotta say it did take on the flavour of ground poultry and it went well with the vegetables and pasta.
Protein Veggie Pasta (with TSP)
any shape pasta (I used Rigatoni)
3 cloves of garlic
1 large can of diced tomatoes
fresh basilsea salt & pepper to taste
Directions: Cook the pasta as per instructions. In a large sauce pan, saute the onion until golden, throw in the garlic and continue sauteing for a few minutes. Add the red pepper, then eggplant and zucchini. Once the vegetables are just about done, add the TSP and stir. (the soy protein may absorb a lot of the liquid, in that case you can add some hot water). Add the tomatoes and cooked pasta. Stir and cook covered on low heat for 15 more minutes or until veggies are tender. Add the fresh basil, salt and pepper and Voila.
By the way, this is fantastic to keep in the freezer and just have an EMERGENCY meal on hand with some pasta or rice and some veggies.
TSP is high in PROTEIN and a good source of CALCIUM and IRON.
At about $8 a bag – it made 4 dinners at our house. So it’s a great quick meal easy on the pocket too. You must try this! Let me know if you have used TSP before and what your favourite recipe is – so please share.