Vegetarian 'chef Boyardee'
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 1 1⁄2 cups textured vegetable protein (TVP)
- 0.5 (3/4ounce) packet mushroom gravy mix, similar flavoring packets can be substituted or 0.5 (3/4ounce) packet mexican taco seasoning, enchilada seasoning also works
- 2 tablespoons oil
- 1 (14 ounce) box spaghetti noodles (If your box is larger, just remove a small amount(about as big around as the average thumb)
- 1 onion, chopped
- 1 -2 cup shredded cheese, to taste (optional)
- 1 cup hot water, plus enough water to fill medium-size casserole dish
- 26 ounces tomato sauce, of your favorite variety
Directions
- Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
- In greased medium-size casserole dish layer (in this order from bottom up) cheese (opt.), TVP 'meat', onions, dry noodles, and tomato sauce until out of layering material; top with cheese.
- Fill empty tomato sauce jar with water and pour over other ingredients; carefully wiggle a knife around in it to make sure the water gets to the bottom (but do not stir as the layers contribute to the goodness).
- Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
- Serve with grated Parmesan for extra goodness.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off