Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup textured soy protein (TSP, also called textured vegetable protein or TVP)
- 1 cup boiling water
- 1 pound elbow macaroni
- 1 onion, finely chopped
- 1 tablespoon oil
- 16-ounce can stewed tomatoes, sliced
- 1 cup tomato sauce
- =
Directions
To rehydrate the TSP, place the TSP in a medium bowl and pour the boiling water over it; set aside. Cook the macaroni according to the package directions.
In a large skillet, heat the oil over low heat. Add the onion and saute until tender. Add the TSP and stir-fry for about 3 minutes. Add the cooked macaroni, the tomatoes, and the tomato sauce to the skillet; cover and heat everything thoroughly. Serve hot.
Yield: 4 servings. Per serving: 556 calories; 25 grams protein; 5 grams fat; 110 grams carbohydrate; 7% fat.