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    You are in: Home / Recipes / Skillet Macaroni and Tvp Beef (Vegan) Recipe
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    Skillet Macaroni and Tvp Beef (Vegan)

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    • on November 19, 2010

      I made this for dinner tonight and both my omnivorous roommate and I were VERY impressed! I rehydrated my TVP with a small amount of a vegetable bouillon cube in the boiling water, used an entire small red pepper and minced the garlic. I immediately added all of the ingredients for the first two steps, stirring and sauteeing everything in about a 1/2 tbsp olive oil for a minute or so before covering. I used whole wheat elbow macaroni and half a can of chopped tomatoes (leftovers from previous cooking), plus a tablespoon of sugar, and about 1/3 of a vegetable bouillon cube dissolved in boiling water for the broth (I always try to use more water and less bouillon to reduce the sodium a bit). Since I'm not vegan, I mixed in about 1 tablespoon of (packaged) parmesan cheese once it had finished cooking. With some salt, plenty of fresh ground black pepper and a sprinkling of red pepper flakes, it was just delicious!

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    Nutritional Facts for Skillet Macaroni and Tvp Beef (Vegan)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.6
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.2 mg
    Sodium 884.7 mg
    Total Carbohydrate 30.8 g
    Dietary Fiber 2.9 g
    Sugars 6.4 g
    Protein 5.5 g

    The following items or measurements are not included:

    textured vegetable protein

    vegan cheddar cheese

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