This is barely a recipe, but a tasty, cheap, fast way to get dinner on the table in the time it takes to boil and cook the pasta of your choice. The secret? Our good friend T.V.P.! We hadn’t bought some in a long time, but luckily I remembered we had picked some up on our last shopping trip. I grabbed the TVP* out of the cupboard, along with a jar of pasta sauce and some elbows, and then proceeded to look up my recipes over at veganderbycatparty.com. I didn’t even bother to get as fancy as this, but made it in the quickest, easiest, and cheapest way possible. Instructions below!
*Want more ideas of what to do with TVP? I wrote a blog post about that here: How to make TVP / vegan ground meat substitute in 5 minutes!
Easy Vegan Hamburger Mac
1 lb box of your favorite pasta
1 1/4 c. water (or broth, if you have some – use less Bragg’s)
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tsp. Bragg’s liquid aminos / soy sauce / etc.
1 1/4 c. TVP
1 jar of your favorite pasta sauce
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
fresh ground pepper, to taste
crushed red peppers, to taste
1 c. chopped frozen greens or veggies, optional
1/4 c. nutritional yeast, optional
1. Put pasta water to boil. Cook pasta according to box directions.
2. Meanwhile, in a saucepan, combine water, liquid smoke, worcestershire, and Bragg’s, and bring up to a boil. Turn off heat and add TVP. Stir until water is absorbed. Add jarred pasta sauce and seasonings, and stir until well combined. Raise heat until mixture bubbles, and cover to simmer while the pasta finishes cooking.
3. At the last 1-2 minutes of pasta cooking, add frozen greens or veggies (if using), and strain when done.
4. Shut off heat on sauce. Stir in nutritional yeast (if using), and adjust seasonings if necessary.
You’re done, and that took no knife work, and only 8-15 minutes, depending on what pasta you used!