Hearty Pasta and Vegetables

• 1 1/4 c. textured soy protein (that resembles ground beef)
• 2 tsp. vegetable oil
• 2 medium carrots
• 1 medium onion
• 1 small green pepper
• 2 clove garlic
• 1 can crushed tomatoes
• 1 tsp. sugar
• 1/4 tsp. coarsely ground black pepper
• salt
• 1 package corkscrew or rotelle macaroni
• Parmesan cheese (optional)

1. Rehydrate textured soy protein: In 2-quart saucepan over high heat, heat 1 1/4 cups water to boiling.
2. Remove saucepan from heat; stir in textured soy protein; set aside.
3. In nonstick 12-inch skillet over medium heat, heat vegetable oil.
4. Add carrots, onion, green pepper, garlic, and 2 tablespoons water; cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.
5. Stir in rehydrated textured soy protein, tomatoes, sugar, pepper, 1/2 teaspoon salt, and 1/2 cup water; over high heat, heat to boiling.
6. Reduce heat to low; simmer, covered, 20 minutes.
7. Meanwhile, prepare macaroni as label directs, using 2 teaspoons salt in water.
8. Drain macaroni; return to pot.
9. Add sauce; toss to mix well.
10. Serve with cheese if you like.

textured soy protein, vegetable oil, carrots, onion, green pepper, clove garlic, tomatoes, sugar, ground black pepper, salt, macaroni, parmesan cheese

Taken from www.delish.com/recipefinder/hearty-pasta-vegetables-1981 (may not work)