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
- 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.
- 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 another minute, stirring frequently to avoid burning.
- 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.
- 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.
- Serve over cooked spaghetti or your favorite pasta. Garnish with fresh basil.