Vegetarian Spaghetti Bolognese with TVP
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, it also looks the same, because this recipe is with TVP - texturized vegetable protein - which is made up of mostly soy protein. Spaghetti Bolo as most kids call them, belongs to wonderful memories like visiting Granny, a holiday in Italy or a joyful student dinner.
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
Vegan Parmesan made from cashew and pine kernels, yeast flakes and salt is a perfect match for this recipe.
Tried this recipe?Let us know how it was!