TVP tomato sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 938.4 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 8.8 g

View full nutritional breakdown of TVP tomato sauce calories by ingredient
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A meaty tasting, hearty sauce made using TVP. A meaty tasting, hearty sauce made using TVP.
Number of Servings: 8


    Texturized Vegetable protein- dry, 1 cup
    Kikkoman Soy Sauce, 2 tbsp
    Lea & Perrin's Worchestershire Sauce, 2 tsp
    Pacific Natural Foods Beef Broth, 1 cup
    Tuttorosso Italian Style peeled plum shaped tomatoes with natural basil flavor - 1 35oz can
    Tuttorosso Crushed tomatoes with basil, 1 28oz can
    Mushrooms, fresh, 4 large
    Onions, raw, 1 large
    Garlic, 4 cloves
    Tomato Paste, 2 tbsp
    Crisco Pure Vegetable Oil, 1 tbsp
    Fresh basil, 2 tbsp


In a large bowl, soak TVP in the soy sauce, worchestershire, beef broth and juice from a 35oz drained can of peeled whole plum tomatoes.

Cut onion and mushrooms into large pieces, and pulse in food processor along with garlic cloves until chopped. You can pulse until more paste like if you want (I did). Set aside.

Put canned whole tomatoes into food processor bowl and pulse a few times, until broken down. Drain through fine mess strainer, saving juices. Add juices to soaking TVP.

Add oil to a large pot or dutch oven, and heat on medium-high until shimmering. Put mushroom/onion/garlic mixture in pot and cook until starting to brown.

Add tomato paste to pot and cook until fragrant. Then add in pulsed whole tomatoes. Cook, stirring often, for about 5 minutes.

Add TVP mixture and all soaking liquids, as well as one can of crushed tomatoes, to pot. Scrape bottom of pot to get browned bits. Yum.

Let simmer for about 1/2 an hour.

Add 2 tbsp fresh basil before serving over pasta, or as is.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SKETCHBOY.

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