This vegan spaghetti bolognese is budget friendly, flavourful and quick to make! Textured vegetable protein (TVP) has been used as well as chopped celery to give a fresh crunch to the meal.
What is textured vegetable protein (TVP)?
TVP is made from isolated soy protein and when it is soaked in warm water, it softens into a minced meat like texture. Also, it is so cheap ($3) and one bag can last you a long time. It doesn’t have a lot of taste on its own so it needs sauce and flavouring to make it delicious. In my opinion, it is the best addition to replicate a traditional spaghetti bolognese and tastes identical!
Ingredients:
- 250 g spaghetti
- 3-4 ribs celery, chopped
- 1 jar pasta sauce (storebought)
- 3 cloves garlic, minced
- 1 cup TVP, soaked in a bowl for 10-15 minutes in 1.5 cups warm water
- 2 tbsp soy sauce
Method:
- Cook the spaghetti according to packet instructions. Rinse, drain and set aside.
- On medium heat, fry the celery and garlic together in a pot for 5-7 minutes.
- Add in the pre-soaked TVP (it should have absorbed most of the water already) and add in the jar of pasta sauce.
- Add in the soy sauce. Taste and adjust seasonings if desired.
- Combine the cooked spaghetti into the pot with the sauce (or serve separately if preferred). Garnish with fresh oregano and plant-based parmesan!
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