High Protein Vegan Bolognese

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High Protein Vegan Bolognese

Recipe:

Ingredients:

1 onion
8 mushrooms
1 zucchini
1 carrot
8 cloves garlic
1000 ml tomato sauce
2.5 cups vegetable broth
2 tbsp balsamic vinegar
1.5 tbsp soy sauce
½ tsp thyme
½ tsp oregano
½ tsp basil
¼ tsp rosemary
1.5 cups dried TVP
600 g pasta of choice

INSTRUCTIONS:

Finely chop your onions and mushrooms, and use the fine side of the grater to grate the carrot and zucchini.
This Bolognese is best when the veggies are cut into small pieces so they blend into the sauce and act as part of the ‘meat’ sauce. You can also use a food processor to chop up the veggies nice and small if you have one.
Saute your onions over medium heat until translucent, then add in your garlic and the rest of your veggies and cook for another 5-7 minutes.
Add in all of the rest of the ingredients except for the TVP and pasta and mix to combine.
Bring to a gentle simmer, then add in your dried TVP. It will absorb all of the flavor of the sauce as it rehydrates.
Season with salt and pepper to taste, and serve on top of your favorite pasta. Top with vegan parmesan or fresh basil and enjoy!

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