Serves 8
Textured vegetable protein (TVP) provides a meaty flavor with none of meat’s fat or cholesterol. You’ll find it in natural food stores.
3 teaspoons soy sauce
1 large onion, finely chopped
1 bell pepper, finely diced
3 large garlic cloves, minced
1 15-ounce can tomato sauce
1 cup textured vegetable protein (TVP)
1 tablespoon sugar
1 teaspoon chili powder
2 tablespoons cider vinegar
1 tablespoon peanut butter
1 teaspoon stoneground or Dijon-style mustard
4 cups cooked polenta (1 cup uncooked)
Heat ½ cup of water and 1 teaspoon of soy sauce in a large pot.
Add the onion, bell pepper, and garlic and cook until the onion is soft, about 5 minutes. Add the tomato sauce, TVP, sugar, chili powder, vinegar, peanut butter, mustard, and 1 cup of water. Cook over medium heat, stirring frequently, until the TVP is softened and the sauce is thick, about 10 minutes.
Spread the cooked polenta onto a serving bowl or platter, then top with sauce and serve.
Per serving: 146 calories; 8 grams protein; 24 grams carbohydrate; 1 gram fat; 215 mg of sodium; 0 mg cholesterol