This plant-based spaghetti sauce is made with TVP (textured vegetable protein) for a healthy meal that is packed with protein!

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Looking for a hearty plant-based spaghetti sauce? This TVP (Textured Vegetable Protein) Spaghetti Sauce is the perfect choice! It’s hearty, packed with flavor, and loaded with veggies for a nutritious meal that will leave you satisfied. Plus, it’s simple to make and perfect for weeknight dinners. I love that this adds lots of protein to the pasta sauce making this meal filling and delicious.

TVP

What is TVP?

TVP stands for “textured vegetable protein,” and it’s made from soy, just like tofu. It’s a fantastic meat substitute that’s high in protein and has a texture similar to ground beef, making it a great addition to your meatless meals. It easily absorbs the flavors of any dish, so in this spaghetti sauce, it takes on the flavors of the Italian seasonings. It can be a little hard to find in stores, but you can always order it online. I like the Bob’s Red Mill brand. Whether you’re a vegetarian, vegan, or just looking to cut back on meat, TVP is a great option to keep in your pantry!

Ingredients & Substitutions

  • Olive Oil – Olive oil helps to soften the onions and peppers while adding richness to the sauce. If you’re out of olive oil, feel free to substitute with avocado oil. If you want to make this recipe oil-free, use 1/4 cup of vegetable broth instead.
  • Onion – This recipe uses a small yellow onion to balance out the flavors with a mild sweetness. You can easily swap it for a white onion if you want a sharper taste or use shallots for a more delicate, sweet flavor.
  • Red Bell Pepper – The red bell pepper adds a touch of natural sweetness to the sauce. You can substitute with yellow or orange bell peppers for a similar sweetness — or use green bell peppers if you prefer a slightly more bitter taste.
  • TVP (Textured Vegetable Protein) – TVP provides the “meat-like” texture in this vegan sauce. If you don’t have TVP, you can use crumbled tofu to maintain the texture and protein content.
  • Vegetable Broth – A flavorful broth is key to rehydrating the TVP and adding depth to the sauce. Use a vegetable broth with rich flavor, like “Better Than Bouillon” or Edward & Sons’ “Not Chicken” broth. If you don’t have vegetable broth on hand, you can also use water with a pinch of salt or soy sauce.
  • Garlic – Fresh garlic elevates the overall flavor of this dish. If fresh garlic isn’t available, you can substitute with one teaspoon of garlic powder, but fresh garlic is always recommended for the best taste.
  • Crushed Tomatoes – The base of this sauce is made from crushed tomatoes. If you don’t have crushed tomatoes, you can substitute with tomato sauce or diced tomatoes blended to a smooth consistency. If you want a chunkier sauce, you can use whole canned tomatoes and crush them by hand.
  • Italian Seasoning – Italian seasoning brings a classic flavor to the sauce. You can make your own blend using dried basil, oregano, thyme, and rosemary if you don’t have Italian seasoning on hand.
  • Smoked Paprika – The smoked paprika adds a subtle smoky depth to the sauce. If you don’t have smoked paprika, regular paprika will work, but you’ll miss out on the smoky element. A pinch of chipotle powder could also be a great substitute if you like extra heat.
  • Red Pepper Flakes (optional) – For a little extra heat, red pepper flakes can be added. If you’re sensitive to spice, feel free to leave these out or substitute with black pepper.

How to Make TVP Spaghetti Sauce

In a medium bowl, pour the vegetable broth over the TVP and let it sit for about 10 minutes until it has absorbed the liquid and softened.
Heat olive oil in a large pan over medium heat. Add the onion and bell pepper. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
Add the minced garlic, tomato paste, Italian seasoning, and smoked paprika and cook for one minute, stirring frequently.
Add the rehydrated TVP and cook for 3-5 minutes, stirring occasionally, until the TVP begins to brown slightly.
Stir in the crushed tomatoes and salt. Bring the mixture to a simmer.
Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

Pair it with Your Favorite Protein Pasta

This TVP Spaghetti Sauce goes wonderfully with any pasta. Whether you prefer classic spaghetti, gluten-free options, or even zucchini noodles, it’s a perfect complement to any meal. I like pairing it with chickpea pasta or protein pasta, for a little extra protein boost. Plus this sauce stores well, so make a big batch and enjoy leftovers throughout the week!

Other Sauce Recipes

Looking for some other sauce ideas? My tofu pasta sauce is another great way to add protein to your pasta dishes! If you like creamy sauces, try my cottage cheese pasta sauce or cottage cheese alfredo. These are also protein-packed recipes!

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TVP Spaghetti Sauce

TVP Spaghetti Sauce

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Makes 4 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This plant-based spaghetti sauce is made with TVP (texture vegetable protein) for a healthy meal that is packed with protein!

Ingredients

Units Scale
  • 1 cup TVP (textured vegetable protein)
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 teaspoon salt
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Fresh basil for garnish (optional)

Instructions

  1. In a medium bowl, pour the vegetable broth over the TVP and let it sit for about 10 minutes until it has absorbed the liquid and softened. Fluff with a fork.
  2. Heat olive oil in a large pan over medium heat. Add the onion and bell pepper. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
  3. Add the minced garlic, tomato paste, Italian seasoning, and smoked paprika and cook for another minute, stirring frequently to avoid burning.
  4. Add the rehydrated TVP and cook for 3-5 minutes, stirring occasionally, until the TVP begins to brown slightly.
  5. Stir in the crushed tomatoes and salt. Bring the mixture to a simmer. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
  6. Taste the sauce and adjust the seasoning with salt and pepper, or herbs as needed. If the sauce is too thick, add a splash of water or vegetable broth.
  7. Serve over cooked spaghetti or your favorite pasta. Garnish with fresh basil.