Mexican Spaghetti

• 1 small onion, diced
• 1 small green bell pepper, diced
• 12 ounces soy crumbles
• 3 cups water
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 7 ounces spaghetti noodles, broken into thirds
• shredded cheddar cheese (optional) or shredded vegan cheese (optional)

1. In a large sauce pan, saute the onion, bell pepper and the soy crumbles until the onion is translucent.
2. Add the water, tomato sauce, taco seasoning, and spaghetti.
3. Bring to a boil.
4. Reduce heat; cover and simmer 20-25 minutes, stirring often.
5. If you use the cheese, sprinkle it on at the end and recover just until it melts.
6. I never use the cheese and it still tastes great.

onion, green bell pepper, soy crumbles, water, tomato sauce, taco, noodles, cheddar cheese

Taken from www.food.com/recipe/mexican-spaghetti-180723 (may not work)