You may be as skeptical as I was when I first saw this recipe, but after making it, I have to say it's worth a try. I did alter the original recipe. Since I only had half a bag of veggie ground in my fridge, I threw in a can of kidney beans to make up the difference. I think this enhanced the recipe, giving it a lot more texture. Next time, I may forgo the veggie grounds all together and just use a variety of beans. I'll also try this with whole wheat pasta. I hope you enjoy!
Ingredients: 1 (12 ounce) package textured vegetable protein 2 (10.75 ounce) cans condensed cream of mushroom soup 1 large package of mushrooms small onion, chopped 1 tablespoon garlic powder 1 tsp. parsley salt and pepper to taste 1 tablespoon olive oil 1 package of egg noodles
DIRECTIONS 1. Sautee the onion with olive oil in a large skillet. 2. Once the onion is tender, throw in the veggie grounds (and lentils), mushrooms and seasoning. Stir the mixture often to make sure it doesn't stick. 3. Let the micture sautee for a few minutes, and then add the mushroom soup (I added about a 1/2 of cup of milk to my mushroom soup to reduce the thickness). 4. Reduce heat to low and simmer until thickened, about 10 minutes.