Spaghetti Bolo as most kids call them belongs to wonderful memories like visiting Granny, a holiday in Italy or a joyful student dinner. This classic dish just has to be on the plate from time to time. Especially, when the vegan version tastes as delicious as the original Spaghetti Bolognese. Not just tastes, this vegetarian Spaghetti Bolognese with TVP also looks the same, because this recipe is with TVP – texturized vegetable protein – which is made up of mostly soy protein.
So very Italian
Basil, tomatoes, spaghetti and good looking: more Italian is hardly possible. This vegetarian spaghetti Bolognese sauce with TVP is a lip-smacking riff on the Italian classic. For the tomatoes, I used tomato paste, diced canned tomatoes, and sun-dried tomatoes. Depending on the season, you can also use fresh, sun-ripened tomatoes. TVP – the texturized soy protein – ensures the right “bolo consistency“. Well seasoned, it gives the dish this incomparable Italian taste.
In Italy, a plate of spaghetti Bolognese is always enjoyed with a glass of good red wine. Add some to the sauce for an extra twist to your blissfully delicious vegan spaghetti Bolognese with TVP. For all lovers of Italian cuisine, here are some more tasty recipes: Vegan lasagne with lentils, vegan low-carb broccoli pizza, vegan pizza with hemp protein, vegan saffron risotto with sage, or on the desert side the easy vegan tiramisu or the vegan tiramisu with strawberries. With all these yummy recipes, you might think about hosting an Italian week!
So easy and so much loved
After cutting the ingredients and putting them into one put, you are almost done. Cook the spaghetti al dente, arrange the plates or the bowl and you are ready to serve. A little warning from the kitchen: vegetarian spaghetti Bolognese with TVP tastes so delicious that it’s worth cooking a bit more of it. Who wants long faces at the table when there is unfortunately no second portion!
Vegetarian Spaghetti Bolognese with TVP
Ingredients
- 400 g whole-wheat spaghetti
- ½ bunch fresh basil
Für die Bolognese Sauce
- 2 Tbsp olive oil
- 3 garlic clove
- 1 big onion 150g
- 2 small carrots 160g
- 1 cup Soy protein / soy granules 100g
- 2 Tbsp tomato paste
- 1 can diced tomatoes 400 g
- 3 pieces dried tomatoes
- 1 Tbsp dried Italian herbs
- 1 Tsp Aceto Balsamico
- salt and pepper
Instructions
- Put the soy granules in a bowl and pour over 1 cup (250 ml) of boiling hot vegetable stock. Leave to steep for 10 minutes. Then drain the liquid and squeeze out the bloated soy mince pieces.
- Peel the carrot and grate finely. Put them aside.
- Cut the garlic glove finely. Cut the onions into small pieces.
- Heat the olive oil in a big pot and sauté the onions for about 6 minutes.
- Then add the squeezed soy mince pieces, the grated carrots, the finely chopped garlic and 2 tablespoons tomato paste. Let it cook for 4 minutes
- Then add the chopped tomatoes, the dried tomatoes and the Italian herbs and simmer with the lid on for 10 minutes.
- In the meantime, prepare the spaghetti according to the instructions on the package.
- Season the sauce with 1 table spoon Aceto Balsamico, salt and pepper.
- Serve the spaghetti with the sauce and freshly chopped basil.
Notes
TVP stands for textured vegetable protein. This protein is obtained from soy beans (or sometimes other vegetables). TVP is used as a substitute for meat, especially to replace ground meat. It has almost no flavor on its own.
