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 tablespoonsextra virgin olive oil
- 10 clovesgarlic (minced)
- 2sweet onion (diced)
- 2 cupswhite wine
- 228 ounce cans can whole tomatoes (crushed )
- 1 cupswater
- 1 cupstextured vegetable protein (tvp)
- 1 tablespoononion powder
- 1 tablespoonitalian seasoning
- 1 cupfresh basil (chopped)
Directions
- 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 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.
- 4
Add the TVP and diced/crushed tomatoes to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- 5
Top off the sauce with fresh basil, and stir. Pour over pasta of choice!