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.


  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 yellow onion, finely chopped
  • 227 grams of chopped white mushrooms
  • 1 3/4 cup vegetable broth
  • 1/4 cup of soy sauce
  • 1 tablespoon maple syrup
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried chives
  • 1 cup of textured vegetable protein (tvp)
  • 1 cup frozen green peas
  • Pepper to taste
  • 1 tablespoon of sesame oil
  • 1 tablespoon soy sauce
  • 3 cups of uncooked pasta
  • Sesame seeds (optional)


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

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