TVP SPAGHETTI SAUCE
This is based on my family's traditional spaghetti meat sauce, but uses TVP (textured vegetable protein) instead of meat. The amount of TVP, though, is approximate. I usually just put a couple of handfuls, using the guideline that when it re-hydrates it swells to approximately twice its volume, so how much you put depends on how thick you want your sauce.
Provided by christine7
Categories Spaghetti
Time 20m
Yield 5-7 serving(s)
Number Of Ingredients 6
Steps:
- combine all ingredients (except noodles) in a large cooking pot and bring to a boil.
- Reduce heat to minimum.
- Cover and simmer for at least 15 minutes (but as long as you want after that), stirring occasionally, or until TVP is soft.
- Cook spaghetti noodles according to package directions and serve sauce over noodles.
Nutrition Facts : Calories 371.8, Fat 1.8, SaturatedFat 0.3, Sodium 1381.1, Carbohydrate 78.8, Fiber 8.3, Sugar 17.8, Protein 13.6
SPAGHETTI WITH EASY TEXTURED VEGETABLE PROTEIN SAUCE
Perfect spaghetti works great with a perfect sauce. This easy, delicious and full of nutrition sauce, is a good example of a fast and tasty dish. I created this recipe ages ago and since then, I'm making it every week. It also works great with rice and bread.
Provided by Psychedelic Floid
Categories Spaghetti
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook.
- Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or two. Taste, then add the coconut milk and lemon juice (if using), stir and remove from heat.
- For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes.
- Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.
Nutrition Facts : Calories 540.5, Fat 11, SaturatedFat 1.6, Sodium 145.9, Carbohydrate 93.7, Fiber 5.7, Sugar 7.5, Protein 16.4
FLAVORFUL VEGETARIAN SPAGHETTI SAUCE WITH TVP
Make and share this Flavorful Vegetarian Spaghetti Sauce With Tvp recipe from Food.com.
Provided by tomatolater
Categories Sauces
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.
- Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture.
- Add tomato mixture to onions and garlic.
- Add bay leaf.
- Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce.
- Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours.
- Serve with your favorite pasta or use in lasagna.
Nutrition Facts : Calories 126.7, Fat 5, SaturatedFat 0.8, Sodium 641.1, Carbohydrate 20.2, Fiber 5.1, Sugar 12.3, Protein 4.1
SPAGHETTI WITH VEGETABLES
Make and share this Spaghetti With Vegetables recipe from Food.com.
Provided by Skooch
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
- Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
- Stir in 3 tablespoons margarine until melted.
- Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
- Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.
VEGAN BOLOGNESE
Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.
Provided by Kozmic Blues
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
- Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
- Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
- Add minced garlic and stir until fragrant.
- Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
- Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
- Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
- Stir to coat all the tvp well, scraping the sides of the pan if needed.
- Let simmer for a minute or two.
- Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
- As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
- Reduce heat to low, and simmer while you cook pasta.
- Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
- Drain pasta and place in large serving bowl.
- Top with bolognese sauce, chopped fresh basil or parsley and serve.
Nutrition Facts : Calories 382.7, Fat 4.2, SaturatedFat 0.7, Sodium 754.6, Carbohydrate 77.7, Fiber 5.7, Sugar 5, Protein 17.3
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- In a saucepan, mix the miso and water and bring to a boil. Add the TVP and mix well. Remove from the heat and let TVP absorb all the mixture, uncovered, while you prepare the rest of the recipe.
- In a large dutch oven (Creuset type), cook the onions and garlic for 5 minutes. Add the carrots, celery and cook until the vegetables are a little soft, while mixing for 5 to 7 minutes on medium heat. Add the miso and TVP mixture. Add the diced tomatoes, the tomato sauce and the tomato paste. Mix well. Add the spices and mix well. Bring to a boil on top of the stove and then remove from heat. Place the dutch oven in the oven at 350 degrees F. for another 1 hour 30 minutes or so, uncovered. Mix once or twice during this cooking period. You can also cook this recipe on top of the stove for approx. 1 hour or so, while mixing during the cooking period. Adjust spices at the end of the cooking to your taste. Serve on cooked spaghetti or pasta of your choice with flaked chili and parmesan cheese with garlic bread and a green salad. Enjoy!
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