2 cup textured soy protein (textured vegetable protein), reconstituted with 1-1/2 cup water
1 medium onion, chopped
1/2 small green pepper, chopped
1 clove garlic, minced
6 oz can tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
2 cup noodles, cooked and drained
1/4 cup parsley
1/2 cup tofu vegan mayonnaise
Combine the first eight ingredients, cook until onion is tender, then simmer for 15 minutes.
Combine noodles, parsley and mayonnaise. Place in 9x13 casserole. Spread textured soy protein mixture over top of the noodles. Bake at 350 for 25 minutes.