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4 servings
suggest servings
| 2 | each | white onion | chopped |
| 1/3 | bulb | garlic | chopped |
| 2 2/3 | tablespoons | vegetable oil | |
| 28 | ounces | spaghetti sauce | |
| 2/3 | cup | water | |
| 3 1/3 | pounds | pinto beans | cooked, drained |
| 1/2 | cup | textured vegetable protein granules | |
| 2 2/3 | tablespoons | chili powder | |
| 2 | tablespoons | cumin | |
| 1 | teaspoon | cayenne pepper | |
| 1 | tablespoon | basil | dried |
| 2 | teaspoons | thyme | dried |
| 1 1/3 | tablespoons | soy sauce | |
| 1 1/3 | cups | sundried tomatoes |
In a large kettle, sauté onions and garlic in oil until onions are translucent.
Add all remaining ingredients and stir over low heat until TVP is soft and flavors have blended, about 30 mins. to 1 hour.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1922mg | 80% |
| Total Carbohydrate 119.0g | 40% |
| Dietary Fiber 30.0g | 119% |
| Sugars 42.0g | |
| Protein 28.0g | 55% |
| Vitamin A | 62% | Vitamin C | 77% | |
| Calcium | 32% | Iron | 66% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....
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