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| 3 onions, chopped coarsely 1 green bell pepper, chopped coarsly 1 19 oz can of Loma Linda's “Vege-Burger” 1 16 oz can of tomato wedges 1 7 oz can of diced green chilies 1/2 tsp garlic powder 1/4 tsp basil 12 oz dry whole wheat macaroni Saute Vege-Burger, chopped onions and bell pepper in a Pam-sprayed skillet until the onions become translucent. Add tomatoes, green chilis, garlic powder, and basil. Simmer slowly for 30 minutes. In a cooking pot, boil the macaroni until done. Mix the cooked macaroni with the Vege-Burger mixture and serve. Tastes even better re-heated the next day. Serves 8 |
