TVP Vegetable Ragu

I've been out in LA for the last week or so, visiting Nicole. I've been stocking her freezer with different meals (residency does not allow her a lot of free time and the food at the hospital is crap). Since it freezes/reheats well, I made her baked ziti, but added in textured vegetable protein (Boca brand this time). This was my first time actually cooking with TVP, but the result was pretty good.

I followed the basic sauce recipe for the Pork Ragu (or the one in the baked ziti), but left the ground pork/sausage out. Like in the other recipes, I sauted onion, garlic, carrot, red pepper, and zucchini, and added in about one stalk of celery (because I had it this time). I also had a variety of cherry tomatoes, which I also added to the mix. I used 1 cup of TVP for 16 oz of crushed tomatoes; this ratio seemed to work well, as the TVP wasn't overpowering and didn't give the sauce a strange texture. Nicole says she has made the mistake in the past of adding too much TVP...less seems to be better.