|And it was only $10.98! Score!|
1/2 cup TVP granules -- I used Thrive Beef TVP
1 (24 oz) jar of tomato salsa of your choice -- I used diced tomatoes and chilis
3 cups cooked pinto or red kidney beans OR 2 (15 oz) cans of beans, drained/rinsed
1 (8 oz) can tomato sauce
3 tablespoons of chili powder
1 teaspoon ground cumin
8 ounces of uncooked elbow macaroni**
1-3/4 cups hot water
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1-1/2 cups vegan cheese (optional for mixing in or topping it)
**The author mentioned using a regular hard durum semolina pasta (aka Barilla brand) because whole wheat or rice pasta might get too soft by the end of it all -- but she also suggests that if you want to use that form of pasta, cook it on the side and add it in towards the end of the whole process.
Directions: Lightly oil the inside of the cooker -- combine the TVP with all the ingredients minus the cheese, she suggests stirring in only half the cheese and sprinkling the rest as a garnish when it's done. I personally left the cheese out till the very end and it was still great. Cook on high for 1 hour and 45 minutes. Check the pasta and make sure it's tender enough and adjust the water as you go if it becomes too dry -- I wanted mine to be a little thicker, so I added water several times. Adjust seasonings as needed as well.
I didn't have to cook it anymore after the initial time, pasta was soft and it was the right thickness for us -- so we grated some cheese and called it a night. I'd also suggest using some hot sauce and vegan sour cream to top it off and make it just right -- oh and some crackers :)
What are some of your favorite slow cooker recipes?