Eggplant with TVP

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 604.7 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 12.2 g
  • Protein: 17.2 g

View full nutritional breakdown of Eggplant with TVP calories by ingredient


Introduction

page 213 of The Complete Weight-Loss Surgery Guide&Diet Program
(original recipe used ground beef) page 213 of The Complete Weight-Loss Surgery Guide&Diet Program
(original recipe used ground beef)
Number of Servings: 4

Ingredients

    2 eggplant, peeled (yield from 1 Eggplant, fresh
    1 cup tvp, texturized vegetable protein (by HERBIVORE1)
    1 medium (2-1/2" dia) Onions, raw
    1 cup Spaghetti Sauce, Classico Tomato & Basil
    3 cup San Marzano Tomatoes (by JMC1818)

Directions

Chop eggplant and onion. Plop in pot with remaining ingredients. Season to taste with herbs, pepper, chile, etc. Cook until tvp is tender. Add water if too thick as tvp soaks up a lot of liquid.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BELLEUGA.