Amish Yumazuti

recipe link

1 cup TVP granules, re-hydrated with vegetarian beef bouillon (see notes)
1 onion, chopped
3-4 stalks celery, chopped
1 tsp minced garlic
1/4 cup shredded Cheddar cheese (or mozzarella)
2 (28 ounce) cans stewed, diced tomatoes
1 (12 ounce) package uncooked egg noodles
1 can condensed cream of celery (or mushroom) soup

Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
Cook onion, celery and garlic in a skillet over medium heat, adding the TVP for a few minutes near the end.

Oil a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of celery soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.
Bake for 45 minutes in preheated oven. Let stand for 10 minutes to set before serving.

Notes:
1 cup of TVP, re-hydrated with 1 cup of boiling water = 1 pound ground beef.
Let sit for about 10 minutes before adding to a recipe.