Vegan Spaghetti Bolognese with TVP | Easy Plant-Based Recipe
This vegan bolognese has convinced everyone so far – even those who usually eat meat. Grap our step-by-step recipe with TVP right here and let's start cooking!
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Cooking tools:
- Mixing bowl
- Kettle
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Skillet
- Wooden spoon
- Measuring spoon
- Pot
- Colander
- Ladle
- Peeler
- Stove
- Spoon
- Plate
Ingredients
- 500 g (17.66 oz) spaghetti
- 100 g (3.5 oz) fine TVP granules
- approx. 500 ml (2 cups) hot vegetable broth
- 3 carrots
- 1 onion
- 1 garlic clove
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 2 tbsp agave syrup
- 100 ml (0.5 cup) vegan red wine (optional)
- 400 g (14 oz) chopped canned tomatoes
- 400 ml (1.66 cups) strained tomatoes
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- salt
- pepper
- vegetable oil for frying
- vegan Parmesan cheese for serving
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