Veg TVP Bolognese Sauce


  • 16 oz pasta of choice
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 4 cloves of garlic, minced
  • 1 cup of TVP (Textured Vegetable Protein)
  • 3/4 cup + 2 tbsp water or veggie broth & 1/2 tbsp Vegetable Better Than Bouillon
  • 1 tbsp tomato paste
  • 1 tbsp vegan Worcester sauce
  • 1 tbsp soy sauce or tamari
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 28 oz can of crushed tomatoes or tomato sauce


  • Bring a large pot of salted water to a boil & cook the pasta according to package instructions, al dente.
  • Rehydrate the TVP by bringing another small pot of water or vegetable broth to a boil. Once it boils, remove it from the heat, add the dehydrated TVP & Better Than Bouillon to the pot, mix well & set aside.
  • Add oil to a large pan with a lid over medium heat. Add the minced shallot & garlic &sauté for a few minutes. Next add the rehydrated TVP, vegan Worcester sauce, soy sauce or tamari, tomato paste & spices. Stir & let it cook for about 5 minutes.
  • Finally, add the crushed tomatoes or tomato sauce. If you want a thinner sauce, you can add a bit more water. Just do 1 tbsp at a time. Stir well, turn heat to low, close the lid & let it simmer for about 10 minutes.
  • Drain the pasta, top it with the sauce. Garnish with parsley & vegan mozzarella shreds. Serve with vegan garlic bread. Enjoy!

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