Best Spaghetti With Easy Textured Vegetable Protein Sauce Recipes

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FLAVORFUL VEGETARIAN SPAGHETTI SAUCE WITH TVP



Flavorful Vegetarian Spaghetti Sauce With Tvp image

Make and share this Flavorful Vegetarian Spaghetti Sauce With Tvp recipe from Food.com.

Provided by tomatolater

Categories     Sauces

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/2 tablespoons extra virgin olive oil
2 medium onions, diced
3 garlic cloves, diced
2 (28 ounce) cans tomatoes
1 (12 ounce) tomato paste
4 tablespoons fresh basil
2 tablespoons fresh oregano
2 tablespoons fresh parsley
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon sugar
1 bay leaf
1 cup textured vegetable protein

Steps:

  • In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.
  • Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture.
  • Add tomato mixture to onions and garlic.
  • Add bay leaf.
  • Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce.
  • Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours.
  • Serve with your favorite pasta or use in lasagna.

Nutrition Facts : Calories 126.7, Fat 5, SaturatedFat 0.8, Sodium 641.1, Carbohydrate 20.2, Fiber 5.1, Sugar 12.3, Protein 4.1

18+ EASY TVP RECIPES (TEXTURED VEGETABLE PROTEIN)



18+ Easy TVP Recipes (Textured Vegetable Protein) image

Skip the meat and make these easy TVP recipes bursting with texture, flavor and plant-based protein. Healthy and tasty ideas for the whole family! The following Hungarian goulash is a flavorful and easy one-pot dinner idea that's great for meal prep.

Provided by Alena

Categories     Ingredient

Time 55m

Number Of Ingredients 14

1 cup TVP (100 g)
2 cups low-sodium veggie broth (480 ml)
2 large potatoes, diced
2 medium carrots, diced
3 cups low-sodium veggie broth (720 ml)
1 large onion, chopped
4 cloves garlic, minced
2 14-oz cans crushed tomatoes (800 ml)
1 tablespoon tomato paste
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon soy sauce
2 bell peppers, chopped
2 teaspoons red wine vinegar

Steps:

  • Put the TVP into a medium-sized bowl and cover with 2 cups of hot vegetable broth. Let it soak for 15 minutes.
  • Meanwhile, put a large pot over medium heat and add potatoes, carrots, vegetable broth, onion, garlic, canned tomatoes and all spices. Mix well to combine, then bring to a boil.
  • Once the TVP has soaked for 15 minutes, add it with the soaking liquid to the large pot together with the bell peppers. Stir to combine and cook for 20-30 more minutes.
  • Check with a fork to see whether the potatoes have softened, then adjust your goulash to taste preferences.
  • Serve with pasta, bread or rice.

Nutrition Facts : Calories 426 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 24 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize ΒΌ recipe, Sodium 698 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VEGAN BOLOGNESE



Vegan Bolognese image

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.

Provided by Kozmic Blues

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 -2 tablespoon olive oil
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 bay leaf
1 teaspoon crushed red pepper flakes
1 cup textured vegetable protein, not re-hydrated
2 -3 tablespoons soy sauce (or Braggs liquid aminos)
1 cup vegetable stock
1 (6 ounce) can tomato paste
2 tablespoons nutritional yeast
1 (28 ounce) can crushed tomatoes
1/2 cup fresh parsley or 1/2 cup basil, chopped
1 lb whole wheat spaghetti

Steps:

  • 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.

Nutrition Facts : Calories 382.7, Fat 4.2, SaturatedFat 0.7, Sodium 754.6, Carbohydrate 77.7, Fiber 5.7, Sugar 5, Protein 17.3

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