• 1/2 package whole wheat macaroni
  • 2 cups dry textured soy protein
  • 2 tablespoon vegetable oil (may use olive oil)
  • 1 tablespoon garlic salt
  • 1 teaspoon minced garlic
  • 1.5 cups steamed broccoli (optional)
  • 8 domestic mushrooms, sliced (optional)
  • 2 tablespoon non-hydrogenated vegan margarine
  • 3 tablespoon vegan parmesan
  • Salt & pepper


Put water up to boil and add pasta; cook pasta while doing the following:

Soak textured soy protein in very hot water until tender; drain. Cook Textured Soy Protein in frying pan with oil, garlic salt, minced garlic, and mushrooms. When the edges of the textured soy protein begin to look a little crispy, turn off fire and allow to cool slightly.

Drain pasta and transfer to large bowl. Add contents of frying pan, margarine, parmesan, and broccoli to pasta. Toss, adding salt and pepper to taste.

You may want to add more parmesan, garlic salt, or margarine, depending on how rich you want it. This recipe keeps and reheats very well for a microwavable lunch at work!

Serves: 4