The Best TVP Bolognese Sauce (Vegan, Gluten Free, Low Sodium)

This vegan TVP bolognese sauce is packed with flavor! With aromatic garlic, basil, & white wine you won’t miss the meat in this hearty pasta sauce. Serve with garlic bread, salad, and a glass of vino… and you have a restaurant-quality dinner ready at home!

We love love LOVE homemade tomato sauce! I make a huge batch about once a month, normally following my signature 5 ingredient marinara sauce recipe. But this time I decided to kick it up a notch and add TVP (textured vegetable protein) which has the consistency of ground beef but is totally 100% plant based. And let me tell you… we have a WINNING recipe right here.

This TVP Bolognese Sauce Is:

  • Hearty
  • Satisfying
  • Bright
  • Herby
  • Loaded with flavor
  • High protein
  • Low sodium
  • Vegan, gluten free, dairy free, vegetarian

TVP is a high-protein plant based alternative to ground beef. A lot of companies make “fake meat” ground beef, which admittedly are yummy, but are loaded with sodium and flavor chemicals. I like to use TVP instead because the only ingredient is soy protein, and I can add any spices, seasonings, or salt myself. I use TVP in my TVP Tacos recipe, TVP meatballs, and even a TVP ground ‘sausage’ that is totally plant based!

So What’s In This TVP Bolognese Sauce:

  • TVP, first off! Textured Vegetable Protein is one of our go-to proteins for a meatless diet. It mimics the texture of ground beef, so its great in so many dishes!
  • Tomatoes, canned San Marzano if you can find them. If you can use homegrown, by all means add ’em in!
  • Onions
  • Garlic
  • White Wine
  • Spices: fresh basil, onion powder, and Italian seasonings for the TVP!

This sauce is great over spaghetti or rigatoni with a side of garlic bread. You can also use this sauce in a lasagna instead of normal tomato sauce, or in a Tuscan white bean and kale soup. Any recipe that calls for tomato sauce can use this awesome delish plant based TVP sauce instead.

How Do I Make This TVP Bolognese?

  1. In a Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
  2. Add the wine and simmer for 10 minutes until the wine begins to reduce.
  3. Meanwhile, boil the 2 cups of water. In a separate bowl, mix the dry TVP, onion powder, and Italian seasonings. Add the boiling water to the TVP, stir, and cover for 5 minutes until the water is absorbed.
  4. Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won’t splatter everywhere while you crush.
  5. Add the TVP and tomatoes to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken. Top off the sauce with fresh basil, and stir. Pour over pasta of choice!

This recipe is also low sodium and pantry staple friendly! I didn’t include salt in this sauce, but you can add some after if needed. It can be made mostly from ingredients you store in the pantry (TVP, canned tomatoes, wine, spices) so its great to make if you don’t have access to fresh ingredients.

Serve This TVP Bolognese Sauce With:

Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

The Best Italian TVP Meatballs (Gluten Free, Dairy Free, Vegan)

Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)

Cheese-y Eggplant Bake (Keto, Gluten-Free, Vegetarian)

Sheet Pan Pasta Bake with Mozzarella and Lemon (Vegetarian)

As always, if you make this vegan TVP bolognese sauce be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

TVP Bolognese Sauce (Vegan, Gluten Free)

This vegan TVP bolognese  is packed with flavor without the meat!  With aromatic garlic, fresh basil, white wine, and creamy olive oil, you won't miss the meat in this hearty pasta sauce.
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 10 cloves garlic minced
  • 2 yellow onions diced
  • 2 cups white wine
  • 4 28 ounce cans can whole tomatoes crushed
  • 2 cups water
  • 2 cups TVP, Textured Vegetable Protein
  • 1 tablespoon onion powder
  • 1 tablespoon Italian Seasoning
  • 1 cup fresh basil chopped

Instructions
 

  • In a Dutch oven, heat the olive oil over low heat.  Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
  • Add the wine and simmer for 10 minutes until the wine begins to reduce.
  • Meanwhile, boil the 2 cups of water. In a seperate bowl, mix the dry TVP, onion powder, and Italian seasonings. Add the boiling water to the TVP, stir, and cover for 5 minutes until the water is absorbed.
  • Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won't splatter everywhere while you crush.
  • Add the TVP and tomatoes to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
  • Top off the sauce with fresh basil, and stir. Pour over pasta of choice!
Keyword Bolognese Sauce Vegan, Bolognese Sauce with TVP, Dairy Free Sauce, Textured Vegetable Protein Recipes, TVP Bolognese
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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