Tagliatelle with vegetarian Bolognese sauce and TVP – Iris Importing

Ingredients

• 500 g (2 cups) textured vegetable protein
• 500 ml (2 cups) vegetable broth
• 45 ml (3 tbsp) olive oil
• 2 onions cut into small cubes
• 2-3 minced garlic cloves
• 250 ml (1 cup) white wine
• 1.5 L (6 cups) store-bought tomato sauce
• 3 carrots peeled and cut into cubes
• 3 celery stalks cut into cubes
• 6 bay leaves
• 15 ml (1 tablespoon) dried oregano
• 10-12 fresh basil leaves
• 5 ml (1 tea cup) maple syrup
• 5 ml (1 tsp) crushed chili peppers
• Salt and ground pepper to taste
• Fresh oregano to taste