Meatless Spaghetti Sauce

Meatless Spaghetti Sauce

  • Preparation 35 min
  • Cooking 2 h 30 min
  • Servings 1
  • Makes 10 cups (2.5 litres)
  • Freezes Yes

This vegetarian pasta sauce is made using textured vegetable protein. A new favourite!

  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 10 garlic cloves, chopped
    • ¼ cup (60 ml) olive oil, plus more for serving
    • 2 onions, chopped
    • 2 celery stalks, chopped
    • 1 carrot, peeled and cut into small dice
    • 1 ½ cups (375 ml) red wine
    • ½ lb (225 g) white or cremini mushrooms, chopped
    • 1 ½ cups (150 g) textured vegetable protein (TVP) (see note)
    • 2 cans (28 oz/796 ml each) diced plum tomatoes
    • 2 cups (500 ml) vegetable or mushroom broth
    • 2 tbsp (30 ml) tomato paste
    • 2 tsp ground pickling spice
    • 1 ½ tsp ground fennel seeds
    • 1 tsp dried oregano
    • ½ tsp red pepper flakes
    • 1 bay leaf

Preparation

Note from Ricardo

TVP is a soy-based protein. It is available in most health food stores and in certain supermarkets.

Personal Note