TVP chinese macaroni

Simple to make, this pasta dish is loved by all my family. When the kids eat two plates, it’s a good sign 😉
There are several brands of textured vegetable protein on the market. Personally, I often use Red Mill’s or Artisan tradition because it gives me the desired texture. Anyone could easily believe that it is ground beef when it’s well cooked.


  • 3 cups of uncooked pasta
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 yellow onion, finely chopped
  • 227 grams of chopped white mushrooms
  • 2 1/2 cup mushroom broth
  • 1/4 cup of soy sauce
  • 2 tablespoons maple syrup
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pepper
  • 1 cup of textured vegetable protein (tvp)
  • 1 cup frozen green peas
  • 2 tablespoons vegan butter
  • Soy sauce


  1. Cook the pasta as directed.
  2. In a large pot, put the sesame oil, garlic, onions and mushrooms and cook for about 5 minutes over medium-high heat.
  3. Add broth, soy sauce, maple syrup, spices, pepper and textured vegetable protein.
  4. Bring to a boil, then simmer on medium heat for 5 minutes.
  5. Add the green peas and continue cooking for 2 minutes.
  6. Stir in cooked pasta, pepper to taste,  vegan butter and soy sauce to taste.
  7. Mix well and remove from heat.
  8. Add green oignons for a little extra 😉

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