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Vegan Bolognese

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Vegan pantry staple TVP makes for a great meat substitute in this hearty (but totally quick and easy) meatless bolognese sauce.

 ½ vidalia onion, finely chopped
 1 tbsp olive oil
 1 cup TVP (textured vegetable protein), rehydrated
 28 oz tomato puree
 1 tsp salt
 1 lb pasta of your choice
 vegan parmesan for serving
1

Sauté onions in olive oil until they are translucent.

2

Add TVP and cook for a couple of minutes until slightly browned.

3

Add tomato puree and stir well. Season with salt, pepper, dried basil. Bring sauce to a simmer, adding a little water if the mixture is too thick to properly do so.

4

Cook pasta al dente according to the directions on the package. When you are draining the pasta, reserve 1 cup of the water you have cooked it in.

5

Transfer the al dente pasta to your simmering sauce and combine. Add in some of the starchy pasta water as needed to achieve the right consistency and help the sauce stick. Serve sprinkled with cheese of your choice (I like freshly grated Violife vegan parm).