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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

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.