For this version, I used soy protein crumbles instead of ground beef.
First, preheat the oven to 350 degrees F and bring a large pot of salted water to a boil over high heat. While this is heating up, start the sauce. In a large skillet, add 1 chopped onion, 1 chopped green bell pepper, and an 8-ounce package of sliced button mushrooms to 2 tablespoons of olive oil. Cook and stir over medium heat until the vegetables soften, about 5 minutes.
