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Vegetarian Spaghetti Sauce with Textured Vegetable Protein

Vegetarian Spaghetti Sauce with Textured Vegetable Protein prepared dish

This hearty vegetarian spaghetti sauce features textured vegetable protein for a satisfying texture and flavor. Simmered with tomatoes, bell peppers, and aromatic herbs, it is perfect for a comforting pasta dish. Serve it over your favorite spaghetti for a delicious and nutritious meal!

This recipe is italian style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include bell pepper, sugar, tomato paste, garlic.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 medium bell pepper (chopped)
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • 3 cloves garlic (minced)
  • 1 cup water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 28 oz canned crushed tomatoes
  • 1 cup textured vegetable protein (rehydrated)
  • 1 tsp salt
  • 1 medium onion (chopped)
  • 1 tsp black pepper
  • 2 tbsp olive oil

Instructions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and chopped bell pepper, cooking for an additional 3 minutes.
  4. Add the rehydrated textured vegetable protein to the skillet and mix well.
  5. Pour in the canned crushed tomatoes and tomato paste, stirring to combine.
  6. Season the mixture with oregano, basil, salt, black pepper, and sugar.
  7. Add the water to the skillet and bring the sauce to a simmer.
  8. Reduce the heat to low and let the sauce cook for 20 minutes, stirring occasionally.
  9. Serve the sauce over cooked spaghetti and enjoy!

Nutrition (per serving)

  • Calories: 150
  • Protein: 7 g
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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