Saturday, October 19, 2013

Quick Vegan Lentil TVP bolognese

I am a fan of both lentils and TVP to sub for ground beef. But either can get boring. Lentils have a nice texture, but... I don't know, they just aren't quite right. And TVP doesn't have quite enough bite to it for me. Luckily Mr. More Calories brought me some TVP from home and it's probably enough to last me comfortably for the next two months, hooray!

Tonight I thought about blending the two. I've been working harder to prepare things ahead here because there are so few convenience foods that I want to eat. Yes, there is plenty of inexpensive street food, but a lot of it is so salty and meat-based and it's just not what I want to be eating. I don't even like to eat at restaurants often at home. I keep frozen lentils on hand here because they take a while to cook, and it's not that much longer to cook 3 cups than it is to cook the one half I might possibly eat. If you drain them well before freezing, they are really easy to break up without thawing, too.

btw, yes, the name bolognese means it's got meat in Italian, but it's meat-substitute, right? Good enough for me.

Quick Lentil TVP Bolognese
Serves: 1

1/4 cup cooked lentils
3 T tomato paste
1/4 t salt (or to taste)
1/2 t basil
1/2 t oregano
1/8 t paprika
dash cayenne
2/3 c water

Put everything into a sauce pan and heat over medium until hot.

I ate this with about a cup and a half of spiral pasta. I don't know the proper names for it, but it held the lentils and TVP really well!

Nutrition info: Cal - 250   Fat - 1g    Protein - 21g    Carbs - 42g

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