I came across some edamame gluten free spaghetti at CostCo and it sounded too good to be true. 20+ grams of protein per serving, no wheat, and the noodles are my favorite color, green! Win! the texture was chewy and unusual but I LOVED it! I can't wait to play with different sauces.
Soy crumbles spaghetti sauce
1 Cup TVP
1 Cup water
2Tbsp soy sauce
2tsp each sage, fennel seeds, herbs de Provence, dried oregano and basil
1 can fire roasted tomatoes
3 cloves garlic, crushed
Tbsp olive oil
handful fresh spinach, basil and oregano
Bring the water, soy sauce, and dry spices to a boil, stir in TVP, remove from heat and cover for 10 minutes. In a frying pan sauté garlic in olive oil on medium heat until lightly brown, stir in tomatoes, and TVP until simmering, add in the fresh greens until wilted.
Bring a pot of water to boil with a pinch of salt then put in a handful or two of edamame noodles, boil 4-5minutes, drain, rinse with cool water, return to the pan and gently fold in some Earth Balance.
Serve up your noodles on a plate then a scoop of sauce on top. Yum!