Prep 15 mins
Cook 15 mins
Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.
- 14.79-29.58 ml olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves, minced
- 14.79 ml basil
- 14.79 ml oregano
- 14.79 ml thyme
- 1 bay leaf
- 4.92 ml crushed red pepper flakes
- 236.59 ml textured vegetable protein, not re-hydrated
- 29.58-44.37 ml soy sauce (or Braggs liquid aminos)
- 236.59 ml vegetable stock
- 170.09 g can tomato paste
- 29.58 ml nutritional yeast
- 793.78 g can crushed tomatoes
- 118.29 ml fresh parsley or 118.29 ml basil, chopped
- 453.59 g whole wheat spaghetti
- In a large dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
- Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
- Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
- Add minced garlic and stir until fragrant.
- Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
- Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
- Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
- Stir to coat all the tvp well, scraping the sides of the pan if needed.
- Let simmer for a minute or two.
- Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
- As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
- Reduce heat to low, and simmer while you cook pasta.
- Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
- Drain pasta and place in large serving bowl.
- Top with bolognese sauce, chopped fresh basil or parsley and serve.
This was delicious! Made it for dinner and it was quick, even when using fresh tomatoes (which I blanched and removed the skins from). I didn't see in the instructions when to add the nutritional yeast, so I just added it when it was almost done cooking and it complemented the taste well. I was worried my bouillon would be too salty, so I reduced the soy sauce to one tablespoon. I also added some red wine, not sure how much, just used my instinct. It came out perfect - thank you!
This was very good. I thought it needed a touch of sugar to cut the acidity but was otherwise pretty perfect. Easy, healthy, and inexpensive. It's the trifecta! Thanks....
I was looking for a recipe that included TVP and stumbled upon this one - so easy! The flavours are amazing and it has a creamy texture that was delicious. I ended up using a bit of extra oil and it turned out great. Thank you!