Vegan Spaghetti Bolognese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Tbsp Olive Oil1 small Onion, diced2 cloves Garlic, diced1 cup of reconstituted TVP (I use beefless stock to reconstitute)4 med Mushrooms cut into quarters1 can Tomatoes - chopped1 tsp dried Oregan1 tsp salt
Reconstitute your TVP and leave for a few hours or overnight if possible. Drain and set to one side.
Pour the Olive Oil in a saucepan and add the Onion and Garlic, saute for4 mins. Add the drained TVP and cook on low for 3-4 mins stirring regularly to make sure the TVP does not stick to the pan. Add the chopped Mushrooms and carry on cooking on low for a few more minutes.
Add the tinned Tomatoes, Oregano and Salt and simmer for 20 mins.
Serve over your favourite Pasta!
Number of Servings: 2
Recipe submitted by SparkPeople user TREEHUGGER73.
Pour the Olive Oil in a saucepan and add the Onion and Garlic, saute for4 mins. Add the drained TVP and cook on low for 3-4 mins stirring regularly to make sure the TVP does not stick to the pan. Add the chopped Mushrooms and carry on cooking on low for a few more minutes.
Add the tinned Tomatoes, Oregano and Salt and simmer for 20 mins.
Serve over your favourite Pasta!
Number of Servings: 2
Recipe submitted by SparkPeople user TREEHUGGER73.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,321.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 6.5 g
- Protein: 14.8 g
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