Ingredients
Units
Scale
- 7 oz/200 g spaghetti or pasta, use GF if needed
- 3.5 oz/100 g TVP (textured vegetable protein)
- 2 cups vegetable broth
- 2 tbsp vegetable oil
- 2 small carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3-4 cloves of garlic, minced
- 1/2 cup red wine
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1.5 cups passata or tomato sauce
- 1 tsp marmite
- few drops of liquid smoke
- 3-4 tbsp vegan heavy cream
- pinch of MSG
- salt, pepper
Instructions
- Add TVP to a bowl, and pour hot vegetable broth or water over it. Let it soak for 10 minutes. Drain, and squeeze out any excess moisture.
- Meanwhile heat up oil in a large skillet. Add chopped carrots, celery, and onion, and cook for 7-10 minutes over medium heat, stirring occasionally, until vegetables soften.
- Add most of the garlic (save one clove for later) and squeezed out TVP, and cook for 7-10 more minutes, stirring occasionally, until TVP gets a little color.
- Pour red wine, balsamic vinegar and soy sauce over the TVP and vegetable mix, and turn the heat on high. Cook for about 2 more minutes, until all liquid is evaporated. Stir occasionally, so nothing burns down.
- Once liquid is all evaporated, add passata, marmite, reserved garlic, liquid smoke, and heavy cream, and stir well, so everything is well combined. Turn the heat down to a medium-low, and simmer for 10-15 minutes, until sauce thickens a bit more.
- Add a pinch of MSG, and season sauce generously with salt and pepper as well. Taste, and adjust if needed.
- Meanwhile cook pasta according to package instructions. Drain, reserving a bit of the cooking liquid.
- Add pasta to your sauce, and mix to combine. Add a little bit of the pasta cooking water to adjust the consistency, if needed. Serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes