Vegetarian Spaghetti Sauce with TVP

Name: Vegetarian Spaghetti Sauce with TVP
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 3 cloves garlic (minced); 1 cup textured vegetable protein (TVP); 2 1/2 cups vegetable broth; 1 can (796 mL) diced tomatoes (undrained); 1 can (156 mL) tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon sugar; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 bay leaf

60 min 6 servings Easy

All Recipes

A hearty and flavourful vegetarian spaghetti sauce made with textured vegetable protein, perfect for pasta lovers looking for a meat-free meal.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Spaghetti sauce is a staple in many households, offering comfort and satisfaction with every bite. This vegetarian version swaps out traditional ground meat for textured vegetable protein (TVP), providing a hearty texture and rich flavour that even meat lovers will appreciate. Textured vegetable protein is an excellent plant-based alternative that absorbs the spices and herbs beautifully, creating a robust and satisfying sauce. Whether you're a lifelong vegetarian or just trying to incorporate more plant-based meals into your diet, this sauce is sure to become a favourite in your recipe rotation.

Ingredients

Servings

Spaghetti Sauce

Instructions

Prepare TVP

In a medium bowl, combine TVP and 1 cup of vegetable broth. Let soak for 10 minutes, then drain any excess liquid.

Pro tip: Soaking the TVP in broth enhances its flavour.

Cook the onions and garlic

In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Combine ingredients

Add the soaked TVP, diced tomatoes with juice, tomato paste, remaining 1 1/2 cups of vegetable broth, oregano, basil, sugar, salt, and pepper to the saucepan. Stir well to combine.

Pro tip: Adjust seasoning to taste before serving.

Simmer the sauce

Bring the mixture to a boil, then reduce heat to low. Add the bay leaf, cover, and let simmer for 30 minutes, stirring occasionally.

Pro tip: Simmering allows the flavours to meld together beautifully.

Remove the bay leaf

After 30 minutes, remove the bay leaf from the sauce and discard.

Pro tip: Bay leaves add depth of flavour, but should not be eaten.

Serve

Serve the sauce over cooked spaghetti or your favourite pasta. Garnish with fresh basil or parsley if desired.

Pro tip: For added richness, sprinkle with grated Parmesan cheese if not strictly vegetarian.

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Tips & Tricks

<ul><li>Use canned tomatoes for convenience and a rich flavour.</li><li>Simmer the sauce to deepen the flavours.</li><li>Adjust seasoning to your taste with salt and pepper.</li><li>Store leftovers in the fridge for up to 3 days or freeze for longer storage.</li></ul>

Serving Suggestions

Serve this vegetarian spaghetti sauce over your favourite pasta for a deliciously satisfying meal. Pair it with a fresh green salad and crusty bread for a complete dinner experience. This sauce can be made ahead and stored in the refrigerator for up to three days. For longer storage, portion it into airtight containers and freeze for up to three months. Simply reheat and enjoy a quick, homemade meal.

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More Recipes

easy

10 min

Ingredients

Spaghetti Sauce

Instructions

Prepare TVP

Cook the onions and garlic

Combine ingredients

Simmer the sauce

Remove the bay leaf

Serve

Tips & Tricks

Serving Suggestions

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