TVP Bolognese (Vegan, Oil-free, & Gluten free)
This hearty sauce is so flavorful and delicious. The recipe makes enough sauce for 24-28 ounces of pasta, so feel free to half the recipe if desired. I like to top my finished pasta with some nutritional yeast and extra red pepper flakes.
1 & 1/2 cups dry tvp
1 cup vegan "beef" stock
1 large red onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks of celery, finely diced
6 cloves of garlic, minced
50 oz plain tomato sauce
1/2 cup nutritional yeast
2 tbsp tomato paste
1 tbsp lemon juice
1 tbsp tamari
2 tsp smoked paprika
2 tsp fennel
2 tsp oregano
2 tsp basil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1 bay leaf
1/2 tsp red pepper flakes (optional)
Cooked pasta for serving
Add your tvp and vegan "beef" stock to a bowl and mix well to combine. Allow the tvp to rehydrate for 10 minutes.
In a large pot over medium heat add your onions, celery, and carrots. Sautee until the onions start turning translucent, then add your minced garlic and cook until fragrant. Add your tomato paste, mix well, and continue cooking for 3 minutes.
Add your tvp, tamari, and all your spices except for the nutritional yeast. Mix everything together to combine and sautee for 3-5 minutes. If you need to deglaze the pan you can add a splash of water. Add your tomato sauce, lemon juice, and mix well.
Lower the heat to low, cover, and simmer the sauce until the carrots and celery are to your desired softness. Stirring occasionally.
Remove the bay leaf, add the nutritional yeast and mix well. Season with salt and pepper then serve with pasta as desired.