TVP Bolognese Pasta Sauce
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.
Ingredients
- 2 tablespoons olive oil
- 10 cloves garlic minced
- 2 sweet onion diced
- 2 cups white wine
- 2 28 ounce cans can whole tomatoes crushed
- 1 cups water
- 1 cups Textured Vegetable Protein (TVP)
- 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.
- Add the TVP and diced/crushed 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!
Nutrition
Calories: 93kcalCarbohydrates: 7gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 6mgPotassium: 82mgFiber: 2gSugar: 2gVitamin A: 113IUVitamin C: 3mgCalcium: 50mgIron: 1mg
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