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Categories:
olive oil onion carrot garlic basil oregano thyme bay leaf red pepper vegetable protein soy sauce vegetable stock tomato paste nutritional yeast tomatoes fresh parsley whole wheat spaghetti
Viewed: 19 - Published at: 7 years agoIngredients
- 1 -2 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 bay leaf
- 1 teaspoon crushed red pepper flakes
- 1 cup textured vegetable protein, not re-hydrated
- 2 -3 tablespoons soy sauce (or Braggs liquid aminos)
- 1 cup vegetable stock
- 1 (6 ounce) can tomato paste
- 2 tablespoons nutritional yeast
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup fresh parsley or 1/2 cup basil, chopped
- 1 lb whole wheat spaghetti
Method
- In a large dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
- Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
- Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
- Add minced garlic and stir until fragrant.
- Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
- Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
- Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
- Stir to coat all the tvp well, scraping the sides of the pan if needed.
- Let simmer for a minute or two.
- Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
- As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
- Reduce heat to low, and simmer while you cook pasta.
- Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
- Drain pasta and place in large serving bowl.
- Top with bolognese sauce, chopped fresh basil or parsley and serve.
