Vegan tvp spaghetti sauce

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!


  • 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)


  • 1 sprig of fresh chopped rosemary
  • 20 fresh basil leaves chopped
  • 20 leaves fresh minced oregano


  1. Cut all vegetables as indicated.
  2. In a large pot, put the vegetable oil, garlic and onions and caramelize over a medium heat for a few minutes.
  3. Add the mushrooms and continue cooking until the mushrooms are lightly grilled. Avoid brewing too much.
  4. Add remaining ingredients except fresh herbs and mix.
  5. Bring to a boil, reduce heat to low and let simmer 1 hour with the lid. Brew occasionally.
  6. Remove the lid and continue cooking for a minimum of 2 hours (ideally a good 3 hours). Brew occasionally.
  7. Optional: Add the fresh herbs, stir and let stand about 30 minutes.  For a little extra, serve with a vegan parmesan. 😉


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