Skillet Macaroni and Tvp Beef (Vegan)

• 2
  
  cups textured vegetable protein (hydrate and season to taste before hand)
  
• ¹⁄₂
  
  onion, chopped fine
  
• ¹⁄₂
  
  red bell pepper, chopped fine
  
• 3
  
  garlic cloves
  
• 1
  
  cup elbow macaroni
  
• 0.5
  
  (29 ounce) can tomato sauce
  
• 1
  
  cup broth
  
• ¹⁄₂
  
  teaspoon dried oregano
  
• 
  
  salt and pepper
  
• ¹⁄₂
  
  cup vegan cheddar cheese (shred)
  

directions

• 1. Cook TVP in large nonstick skillet over medium-high heat about 3 minutes.
• 2. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
• 3. Add macaroni, tomato sauce, broth, and oregano to skillet and bring to boil.
• 4. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
• 5. Season with salt and pepper. Sprinkle with cheese. Serve.