Name: Meaty Vegan Bolognese with TVP (No Lentils)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups water (480 ml); 1 cup TVP (95 g); 2 tablespoons olive oil; 1 small yellow onion, finely diced; 2 carrots, trimmed, peeled, and finely diced; 2 stalks celery, finely diced; 1/2 cup dry white wine (120 ml); 2 tablespoons tomato paste (60 g); 1 1/2 tablespoons Bragg Liquid Aminos or tamari; 1 tablespoon nutritional yeast; 1 1/2 cups strained tomatoes or crushed tomatoes (355 ml); 3/4 cup cashew cream (180 ml); Freshly ground black pepper; 8-12 ounces dry pasta of choice; Salt

Description

A rich and hearty vegan bolognese made with TVP for a meaty texture, simmered in a creamy tomato sauce. Perfect for a comforting pasta dinner without lentils.

Ingredients

2 cups water (480 ml)
1 cup TVP (95 g)
2 tablespoons olive oil
1 small yellow onion, finely diced
2 carrots, trimmed, peeled, and finely diced
2 stalks celery, finely diced
1/2 cup dry white wine (120 ml)
2 tablespoons tomato paste (60 g)
1 1/2 tablespoons Bragg Liquid Aminos or tamari
1 tablespoon nutritional yeast
1 1/2 cups strained tomatoes or crushed tomatoes (355 ml)
3/4 cup cashew cream (180 ml)
Freshly ground black pepper
8–12 ounces dry pasta of choice
Salt

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Instructions

Bring the water to a boil and pour it over the TVP. Let it soak for 10 minutes, then drain היט using a fine strainer, pressing out excess moisture. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Cook for 6–7 minutes until softened. Add white wine and cook for 3–4 minutes until reduced. Stir in tomato paste and liquid aminos or tamari.
Add the prepared TVP and nutritional yeast, stirring well. Pour in the tomatoes and simmer on low for 3–5 minutes until thickened. Stir in cashew cream and cook for 2 more minutes. Adjust thickness with water if needed and season with black pepper and additional tamari if desired.
Cook pasta in salted boiling water according to package instructions. Drain and serve topped with the bolognese sauce.

Notes

Adjust sauce thickness with a splash of water if it becomes too thick.
Cashew cream adds richness; substitute with another plant cream if needed.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Works well with spaghetti, penne, or gluten-free pasta options.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Simmer
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 8 g
Protein: 18 g
Cholesterol: 0 mg