1 can spagehtti in tomato sauce (check ingredients; I found a vegan no-name that is just
noodles, sauce and spices)
1 cup textured soy protein granules
1 cup boiling water
3 tablespoons soy sauce
1 cup frozen corn or carrots
1 cup chopped spinach, fresh or frozen
In a small bowl, mix textured soy protein with boiling water and soy sauce. Let sit.
Meanwhile, heat spaghetti in pot until bubbling.
Add reconstituted textured soy protein and vegetables, bring to boil again.
Reduce heat and add vegetables. Simmer until heated through.