1boxSpelt Macaroni or other High Fiber Macaroni Product (spelt macaroni is lighter than the others - read the label for fiber content- if it says zero don't buy it)
1.5jarsalsa (chunky is better - I suggest salsa instead of tomatoes sauce because it is generally lower in sodium)
0.5bagground vegetarian meat (I suggest Morning Star but, it’s your preference. Read the label to make sure that the product is not high in sodium or fat.) You can also substitute mushrooms instead of the veggie meat
0.5cmGreen Pepper Chopped
0.5tablespoonGarlic Powder or a fresh garlic clove chopped
Dash of Cayenne
Dash of Sea Salt if needed
Using a large sauce pan, turn heat to medium, add olive oil and then saute chopped onion, green peppers and garlic. Make sure that you don’t allow the vegetables to stick. Cook for about five minutes.
Once the vegetables start sizzling, in a separate pot, cook the macaroni according to the directions on the box.
Add frozen veggie meat (or mushrooms) to the pan with the sauteed vegetables. Lightly sprinkle the frozen meat with water to help cook faster, cover for about five minutes stirring constantly.
If you use the mushrooms, saute for about five minutes along with the vegetables.
Add the salsa and other seasonings.
Turn the heat to low, and cover for about five minutes making sure that all of the ingredients are well heated and integrated.
Spread large spoonfuls of the veggie meat mix over the macaroni and serve.
This dish is perfect to serve with a colorful salad made with romaine lettuce, carrots, radishes and any other vegetables that you prefer.