• Elaine Marquis

Two for one : My TVP Spaghetti Sauce... with my Turmeric Parmesan recipe !


I love pasta ! I could eat it everyday ! When I first became a vegan 6 years ago, I started by veganizing my favorite recipes. I substituted tofu for the ground meat in my spaghetti sauce. It was OK but my sauce lacked the thickness I liked so much. When I discovered TVP it changed everything. Finally, a single-ingredient ingredient that I could use without looking back ! TVP is actually textured soy protein and it is so easy to use. It does not have a lot of taste which makes it a perfect addition to sweet or salted recipes. You can use it as is in a sauce (like this one) or you can hydrate it by adding an equal amount of broth or water to it prior to using it in a recipe (great in stuffed peppers!). TVP also contains a lot of protein (some brands contain as much as 21 g per 40 g of product - wow!).





Ingredients :

  • 2 tbsp olive oil

  • 1 onion, minces

  • 2-3 garlic cloves, chopped

  • 1 celery stalk, chopped

  • 1 carrot, diced

  • 1 pepper (color of choice), diced

  • 5-6 big mushrooms, diced

  • 1 can (796 ml/28 oz) diced tomatoes (San Marzano are the best)

  • 1 can (680 ml/29 oz)) tomato sauce (I use Hunts)

  • 1 can (156 ml/12 oz) tomato paste

  • 1/2 tsp sugar

  • 1 1/2 tsp chili powder

  • 1/2 tsp chili flakes

  • 1/2 tsp each : dried oregano, basil and marjoram

  • 1 laurel leaf

  • 1 cup TVP (textured soy protein)

  • salt and pepper to taste

Preparation :

  1. In a cast-iron Dutch oven, heat the oil over medium heat. Sautee onions, garlic, celery, carrot, pepper and mushrooms 4 to 5 minutes.

  2. Add diced tomatoes, tomato sauce, tomato paste, sugar, chili powder, chili flakes, herbs and laurel leaf. Bring to boil.

  3. Add TVP and mix in with a wooden spoon. Add salt and pepper to taste.

  4. Simmer 25 to 30 minutes over medium-low heat, mixing occasionally.

  5. Serve over pasta, with some nut-based turmeric «parmesan».

Here is the recipe for my turmeric «parmesan». I always keep some raw cashews in the freezer. Measure one cup of the nuts and leave on the counter 30 minutes so the nuts come to room temperature. They will be easier to grind. You can substitute onion powder for the garlic powder if you prefer the taste. I love to sprinkle the stuff on my minestrone soup and in my risotto. Yummy !


Ingredients :

  • 1 cup raw cashews

  • 1/4 cup nutritional yeast

  • 1 tsp sea salt

  • 1/2 tsp garlic powder

  • 1/2 tsp turmeric (optional)


Preparation :


Add all the ingredients to a food processor and pulse until a coarse meal is achieved. Do not over-pulse ! You don’t want powder ! Will stay fresh several weeks in the refrigerator in a mason jar.


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