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TwitThisPreparation time: 15 minutes
Cooking time: 30 minutes
You Will Need
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon minced chives
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cups frozen vegetarian meat crumbles
Hot cooked pasta, optional
What to Do
1. In a large saucepan coated with nonstick cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender.
2. Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Serves 9
Nutrition facts: 1/2 cup sauce (calculated without pasta) equals 106 calories, 2 g fat (trace saturated fat), trace cholesterol, 562 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g protein. Diabetic exchanges: 2 vegetable, 1 lean meat.
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