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Spaghetti Bolognese

  Prep Time: 5mins
  Cook Time: 20mins
  Serves: 4

*Textured vegetable protein (TVP) is a defatted soy flour product, high in protein, iron, folate, magnesium & some B vitamins. It can be found in the health section at most supermarkets, or in health shops.

Ingredients

  • 1 packet spaghetti
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 2 cups textured vegetable protein (TVP)*
  • ¼ cup red wine
  • 2 cups water
  • 1 tin diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp massel beef stock powder
  • 2 tsp dried mixed italian herbs
  • Vegan parmesan to serve

Directions

Step 1

Bring a large pot of salted water to the boil. Add spaghetti and cook according to packet directions.

Step 2

Meanwhile, heat a little oil over medium heat in a non stick frypan. Add the onion & garlic & and fry until onion becomes translucent.

Step 3

Add the dry TVP and mix into onions. Immediately pour the wine over the TVP and mix through, allowing the TVP to soak up the wine.

Step 4

Add the water and stock powder and mix through.

Step 5

Add tomatoes and another ½ tin of water and cook, stirring for 2 - 3 minutes.

Step 6

Add the tomato paste & herbs. Bring to a boil and then reduce to a simmer. Allow sauce to simmer partially covered for 10minutes or so, whilst pasta is cooking.

Step 7

Drain pasta and divide pasta and sauce between four bowls & top with vegan parmesan to serve.

*Textured vegetable protein (TVP) is a defatted soy flour product, high in protein, iron, folate, magnesium & some B vitamins. It can be found in the health section at most supermarkets, or in health shops.

*Textured vegetable protein (TVP) is a defatted soy flour product, high in protein, iron, folate, magnesium & some B vitamins. It can be found in the health section at most supermarkets, or in health shops.

Ingredients

  • 1 packet spaghetti
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 2 cups textured vegetable protein (TVP)*
  • ¼ cup red wine
  • 2 cups water
  • 1 tin diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp massel beef stock powder
  • 2 tsp dried mixed italian herbs
  • Vegan parmesan to serve

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