TVP Bolognese

5 from 2 votes

This vegan TVP bolognese sauce is easy and so full of flavor. The chewiness for the TVP makes this recipe very meaty and will leave you feel full and satisfied. Also filled with vegetables, high-in-protein, healthy and 100% plant-based.

Prep Time15

Cook Time40

Total Time55

Course: Pasta

Cuisine: American

Keyword: Vegan

Servings:

Calories: 386kcal

Author: Jessica Laroche

Ingredients

1 ½ cup TVP (Textured Vegetale Protein)
1 cup vegetable broth
1 yellow onion chopped
2 carrots finely chopped
2 celery sticks finely chopped
8 oz mushrooms (cremini or white) finely chopped
3 cloves of garlic crushed
1 cup dry red wine or more vegetable broth, white wine works too
28 oz canned crushed tomatoes
2x 15 oz canned tomato sauce
6 oz canned tomato paste
½ tbsp dried oregano
½ tbsp dried basil
1 tbsp maple syrup or any sweetener
1 tsp salt or to taste
2 tbsp nutritional yeast
¾ cup plant-based milk (I used plain oat milk)
cooked pasta to serve

Instructions

In a medium bowl, add the tvp and pour the vegetable broth over. Stir and let sit until ready to use.
In a large pot, start by cooking the onion, celery and carrots for about 3-5 minutes on medium-high heat stirring often (use a little oil or water to prevent them from sticking to the bottom).
Then, add the mushrooms, garlic and cook for 3-5 more minutes.
Add the red wine and cook for a few minutes or until cooked down.
Then, add the dried oregano, dried basil, tomato sauce, crushed tomatoes, tomato paste, maple syrup, salt and the rehydrated tvp. Stir well, cover and cook on low heat (keep on a low simmer) for at least 30 minutes, but ideally 40-50 minutes. Stir a few times to ensure it does not stick to the bottom and adjust heat level accordingly (careful not to burn yourself as it tends to splash).
Once done, remove from the heat, add the nutritional yeast and plant-based milk, stir and taste to adjust flavor.
Serve warm over cooked pasta.

Video

Notes

Storage: cool down the sauce completely first and then keep it in an air-tight container in the fridge for up to 5 days. Can also be frozen (best apart from the noodles). To reheat, use the microwave or the stove.
You can customize your sauce by adding some red pepper flakes for a little heat, vegan Worcestershire sauce, fresh herbs (basil or parsley), walnuts, cooked lentils, etc.
Try cooking the sauce at low heat for a longer period of time, this is the secret to developing deeper flavors and mellowing the acidity from the tomatoes.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition