TVP bolognese 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, meaty, vegan and gluten free pasta sauce.
A note on some of the ingredients:
Textured vegetable protein (TVP): TVP or textured vegetable protein is dehydrated soy and is a great substitute for meat. Because it has a neutral flavour, it absorbs any flavour added to it. It can be found in the natural section of most grocery stores.
Walnuts: I like the texture that chopped walnuts add to the sauce. If you have a nut allergy you can substitute chopped sunflower seeds or more TVP.
Vegetable bouillon: I use McCormick All Vegetable Beef flavoured bouillon cubes in this recipe. Because the recipe only calls for one cup of bouillon or broth I cut a bouillon cube in half and store the other half in the fridge in an air tight container for the next time I make this recipe. The bouillon adds a lot of flavour to the TVP but feel free to use any vegan, gluten free bouillon in this recipe. You can also substitute vegetable broth for the bouillon.
Tamari: I use light tamari sauce as it has a mild flavour and less sodium than regular tamari. Tamari helps to add umami flavour to the “meat” mixture. Gluten free soy sauce would be a good substitute.
Fennel seeds: 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. Fennel does have a distinct flavour and if it is not your cup of tea you can substitute the fennel seeds with half a teaspoon of dried oregano.
How the TVP bolognese is made:
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.
Begin by preheating the oven to 350° and line a large rimmed baking sheet with parchment paper. If using a bouillon cube I boil water in a kettle at this point as well.
To a medium bowl add in the dry TVP, bouillon cube and one cup of boiled water.
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.
Once the TVP rehydrates, mix all the ingredients together.
Spread the mixture out on the prepared baking sheet and bake it for 20 minutes, tossing it after 15 minutes. Let the mixture cool and separate it into two. At this point, you can store it in the fridge for up to three days or freeze it for up to three months.
To make the TVP bolognese simply add the cooled TVP mixture into a medium sized pot with 2 to 3 cups of your favourite tomato sauce. Stir everything together, cover and heat over medium heat for approximately 5 minutes, stirring occasionally. The sauce is then ready to serve over your favourite gluten free pasta.
Top it with my vegan parmesan and enjoy!
TVP Bolognese
A hearty vegan, gluten free pasta sauce that comes together in 30 minutes.
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 and line a large rimmed baking sheet with parchment paper.
- Rehydrate the TVP by adding half a bouillon cube and 1 cup of hot water to 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. Store in an air tight container in the fridge for up to three days or the freezer for up to three months. No need to defrost it if storing it in the freezer.
- 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.
- 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
