Vegetarian 'chef Boyardee'

Recipe by archimageiros
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups textured vegetable protein (TVP)
  • 0.5
    (3/4 ounce) packet mushroom gravy mix, similar flavoring packets can be substituted or (3/4 ounce) 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
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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.
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