Description
An easy vegan bolognese sauce made with TVP, that had all the protein and flavors of a traditional bolognese sauce.
Ingredients
Units
Scale
- 1 1/2 cup TVP
- 1 cup vegetable stock, hot
- 2 tbsp olive oil
- 1/2 cup onion, finely shopped
- 1/2 cup carrot, finely diced
- 1/2 cup Cremini mushrooms, finely chopped
- 2 tbsp garlic, minced
- 1/4 tsp red chili flakes (or to taste)
- 1/4 cup white wine (optional)
- 1 tbsp tomato paste
- 3 cups tomato puree
- 1/2 tsp fennel seeds
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 lb spaghetti, cooked
Instructions
- Add TVP and 1 cup of hot vegetable stock to a small bowl and set aside.
- Add olive oil to a large saucepan over medium heat. Once hot, add onions and saute for 1 minute. Then add carrots, mushrooms, garlic and season with a pinch of salt. Saute for 8 minutes.
- Add rehydrated TVP and red chili flakes and saute for 3 minutes over medium-high heat. Add white wine to deglaze. Once the white wine has evaporated off add tomato paste and mix well. Saute for 3 minutes.
- Add tomato puree, 1/2 cup vegetable stock, fennel, oregano, and basil and stir well. Cover and simmer for 10 minutes. The sauce will be nice and thick when it’s done.
- While the sauce is cooking, cook 1 lb of spaghetti.
- Top your cooked spaghetti with generous spoonfuls of the bolognese sauce and enjoy.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Italian
