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.

Ingredients

• 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

Preparation

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 😉