This vegan spaghetti bolognese is so similar to the meat version that it’s fooled quite a few omnivores! This recipe is so easy to make and you can really throw in whatever herbs and seasonings you have around the kitchen.
Ingredients
- 1 cup textured vegetable protein (TVP)*
- 1 cup vegetable stock
- 1 tbsp olive oil
- 3 tbsp tomato paste
- 1 can crushed tomatoes
- 1 tbsp soy sauce
- 1 tbsp water
- 1/2 tsp salt
- 1 tsp sugar
- 1 white onion
- 2 cloves garlic
- 1 tsp dried parsley
- 1 handful basil leaves
- 1 tsp dried rosemary
- 250 grams dried spaghetti
Servings: people
Instructions
- Heat the olive oil in a large saucepan over medium heat. Dice the onion and crush the garlic and add both to the saucepan, cook for a few minutes.
- Mix the soy sauce and water together and add to the saucepan along with the dried TVP. Stir quickly to coat the TVP.
- After stirring for a few seconds, add the canned tomato, tomato paste and vegetable stock and stir through the TVP. Rip the basil leaves into small pieces and add to the saucepan along with the dried herbs, sugar and salt, stir thoroughly.
- Turn the heat down to low and leave the bolognese to simmer, uncovered, for at least 30 minutes, stirring occasionally. The sauce will thicken and the flavour will intensify.
- Cook the pasta according to the directions on the packet. Serve your bolognese on top of the pasta and garnish with a few basil leaves if you want it to look a little bit fancy.
Recipe Notes
*aka textured soy protein
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