Jessica
I have really struggled with what to name this recipe. A traditional bolognese is made with meat and cooked very slowly. This recipe involves no meat and can come together in about a half hour if you wish. It is definitely not a traditional Italian bolognese but it is a delicious, vegan and gluten free pasta sauce.
The main ingredient in this bolognese is TVP or textured vegetable protein which is dehydrated soy and can be a great substitute for meat.
I love to make this recipe ahead of time as the TVP mixture does need to cool down and then it will rehydrate again in the sauce. The recipe makes enough for two dinners so I separate the mixture into two and freeze half for a night when you don’t feel like cooking.
While the TVP is rehydrating, chop the walnuts with either a mini food processor or by hand with a knife until the walnuts are approximately the same size as the TVP.
I like to use a mortar and pestle to crush up the fennel seeds. You could also use a coffee grinder or crush them by hand using a rolling pin. If using ground fennel use only half the amount stated in the recipe.
Once the TVP is rehydrated, mix all of the ingredients together, spread it out on a baking pan and bake it for 20 minutes, tossing it after 15 minutes. Let the mixture cool and separate it into two. At this point it can be stored in the fridge for up to 3 days or freeze for up to 3 months.
8
servings5
minutes20
minutes93
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup all vegetable beef bouillon
1 cup TVP (textured vegetable protein)
1/2 cup walnuts, finely chopped
2 tsp tamari sauce
1 tsp fennel seeds, crushed
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
Directions
- Preheat the oven to 350 ° F
- Rehydrate the TVP by heating the broth and combining with the TVP in a medium bowl.
- While the TVP is rehydrating, finely chop the walnuts either by hand or using a small food processor.
- Crush the fennel seeds with either a mortar and pestle or on a cutting board with a rolling pin.
- Combine the rehydrated TVP, walnuts, fennel, tamari, basil, onion powder, garlic powder and salt in a medium bowl.
- Spread the mixture evenly onto a large, parchment lined baking pan. Bake the mixture for 20 minutes, tossing it gently after 15 minutes.
- Let the mixture cool and then divide in half.
- To serve, heat half of the mixture in a medium pot with a jar of your favourite pasta sauce. Cover the pot and cook over medium heat for 5 to 10 minutes, stirring occasionally. Serve over your favourite gluten free pasta.
Notes
- The nutrition information is for the TVP mixture only, it does not include tomato sauce or pasta.
This makes enough for two meals divide the recipe in half to make it for only one meal.
To use from frozen there is no need to defrost, just add to a pot with a favourite pasta sauce and heat.
The TVP mixture will last in the fridge for 3 days or the freezer for up to 3 months.
I like to use McCormick Gourmet All Vegetable Beef Style Bouillon and cut the cube in half, wrapping the other half up and saving it the fridge.
Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 8
- Calories: 93kcal
- Carbohydrates: 5.8g
- Protein: 7.5g
- Fat: 5.1g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 334mg
- Potassium: 326.4mg
- Fiber: 2.7g
- Sugar: 2.5g
