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A bowl to pasta topped with sauce
James Strange

TVP Pasta Sauce 🍝

4 from 1 vote
Simple and delicious red sauce recipe using gout friendly / vegan textured vegetable protein or TVP.
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Prep Time 45 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 116
Ingredients Method

Ingredients
  

TVP
  • 1 Cup textured vegetable protein
  • 2 Cups Water
Veggies
  • 1 Tablespoon Olive Oil extra virgin
  • 2 cloves Garlic minced
  • 1/2 Cup Onion diced
  • 2 Tablespoons Tomato Paste
  • 1/2 Cup Bell Pepper diced
  • 1 Cup Zucchini diced
Seasoning
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
Other
  • 28 oz tomatoes 1 28 oz can tomatoes
  • 1 Cup Veggie Stock

Method
 

Hydrate the TVP
  1. To one cup of textured vegetable protein add two cups of water.
  2. Let soak twenty minutes
  3. Squeeze out excess water and set aside.
Cook the veggies
  1. To a pan on medium heat add one tablespoon of olive oil. Add the onion and cook until the onion has softened (about two minutes). Add the fresh garlic, tomato paste and a small pinch of salt. While stirring often cook on medium heat for about 10 minutes or until the tomato paste has slightly darkened.
    Cooked onions, garlic and tomato paste in a pan
  2. After the tomato paste has changed color add the rest of your veggies. Add another pinch of salt. While continuing to stir cook your veggies for about 5 minutes or so.
    Cooked veggies in the pan
Finish the sauce
  1. After the veggies have cooked add the can of tomatoes, rehydrated TVP, veggie stock and seasoning. While occasionally stirring cook on medium to low heat for about fifteen minutes.
    Cooked veggies with tomato sauce, TVP and seasoning in a pan
  2. Check and adjust seasoning. Cook for an additional five minutes.
    Pan of finished sauce on a table
  3. Now the sauce is ready to serve.
    A bowl to pasta topped with sauce