Textured soy protein is by far my favorite option to replace meat in a spaghetti sauce. The texture is very similar and it absorbs the flavors of the sauce during cooking, which gives an incredible result. If you want to impress your guests with a good vegan meal, this spaghetti is a guaranteed success!
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 2 big yellow onions (or 4 small ones) finely chopped
- 680 grams of white mushrooms, chopped
- 5 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 green peppers, finely chopped
- 2 red peppers, finely chopped
- 2 cans of 796 ml of diced tomatoes
- 680 ml of strained tomatoes
- 680 ml of tomato sauce
- 156 ml of tomato paste
- 3 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon chili flakes
- 1/4 teaspoon clove
- 1 1/2 cup textured vegetable protein (tvp)
Optional:
- 1 sprig of fresh chopped rosemary
- 20 fresh basil leaves chopped
- 20 leaves fresh minced oregano
Preparation
- Cut all vegetables as indicated.
- In a large pot, put the vegetable oil, garlic and onions and caramelize over a medium heat for a few minutes.
- Add the mushrooms and continue cooking until the mushrooms are lightly grilled. Avoid brewing too much.
- Add remaining ingredients except fresh herbs and mix.
- Bring to a boil, reduce heat to low and let simmer 1 hour with the lid. Brew occasionally.
- Remove the lid and continue cooking for a minimum of 2 hours (ideally a good 3 hours). Brew occasionally.
- Optional: Add the fresh herbs, stir and let stand about 30 minutes. For a little extra, serve with a vegan parmesan. 😉
Apprenti grano 