TRS Soya Chunks are an excellent source of protein and they also give a bit of a 'bite' to food that you don't often get in vegetarian cooking. In my area, this product is readily available and as you can see from the price, very cheap too. I use them in this pasta source.
1 x onion
3 x cloves of garlic
25 grams of fresh basil (try to avoid using dried basil for this, all you get are black fleeces)
2 or three big handfuls of TRS Soya chunks
1 x 400 grams of tinned tomatoes
2 tablespoons of tomato puree
1 x pinch of chilli powder
1 x vegetable OXO cube
1 x teaspoon of Vegemite or Marmite
2 x tablespoons of Olive Oil
1 x tablespoon of butter
Pasta of your choice.
Pop the butter and oil in a pan and heat gently. While that is happening, chop the onions and then drop them in the oil and butter with some salt. Cover and leave the onions to cook gently for about 20 minutes.
When the onions are done, mince the garlic, drop it in with the onions and let it gently cook for about 1 minute. While that is happening, chop up the basil and throw it into the pan.
Next add the tomatoes, chilli powder, stock cube, Vegemite and soya chunks.
Fill the tomato tin with water and pour this over the mixture and then squirt in the tomato puree.
Stir it all up, bring to the boil, then cover and simmer gently for 20 minutes.
About half way through, start the pasta off.
For the last part of the cooking, take the lid off the sauce and turn the heat up and let it reduce down until its quite thick.
Drain the pasta, pour the sauce over and top it with a slice of strong cheddar.
Any spare pasta and sauce can be put into a container and taken to work next day for lunch.