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4.17 from 6 votes
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TVP Veggie Meat Sauce (Vegan)

* Example: 2 cups chopped fresh mushrooms + 1 cup chopped carrots+ 2 cups chopped zucchini but any combination of chopped fresh veggies totaling 6 cups will do!
Course Sauce
Cuisine American
Keyword how to use tvp in spaghetti sauce, textured vegetable protein spaghetti sauce, tvp bolognese recipe, tvp meat sauce, tvp pasta, tvp pasta sauce, tvp spaghetti, tvp spaghetti sauce, tvp tomato sauce, vegan bolognese tvp
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 cups (making)
Calories 224 kcal
Author Catherine Katz

Ingredients

  • 1 medium sweet onion diced
  • 3 cloves garlic minced
  • 1/3 cup extra virgin Olive Oil organic
  • 2 cups rehydrated TVP
  • 6 cups chopped veggies*
  • 1 tsp ground thyme or fresh Thyme to taste
  • 3/4 tsp salt
  • 32 oz organic marinara sauce no added sugar

Instructions

  1. Heat the olive oil in a large sauce pan and sauté the diced onion and garlic for a few minutes, until barely soft.
  2. Add the rehydrated TVP, diced veggies, thyme and salt and stir to coat with the sautéed onion and garlic, and continue to cook, uncovered for 10 minutes.
  3. Add the marinara sauce, stir and cook for an additional 15 minutes.