Textured soy bolognese

Ingredients

• 1 cup fine textured vegetable protein (TVP)
• ¼ teaspoon thyme
• 2 garlic cloves, germ removed
• ½ celery stalk
• 1 medium carrot
• 1 medium onion
• 2 tablespoons double-concentrated tomato paste
• 60 ml red wine
• 1 teaspoon liquid smoke (optional)
• ¼ teaspoon black pepper
• ½ cup soy milk (approx.)
• 1 bay leaf (optional)
• ¼ teaspoon salt
• 4 tablespoons olive oil
• ½ cup water

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of soy milk
• What to use instead of black pepper
• What to use instead of tomato paste
• What to use instead of thyme
• What to use instead of carrots

Instructions

1. Finely chop the onion, celery and carrot.
2. Cook the onion gently in a pot with 2 tablespoons of olive oil. Add the celery, carrot and salt and mix.
3. Add the TVP (dry: it will rehydrate in the sauce itself), the thyme and chopped garlic and stir well. If you like, also add 1 tablespoon of soy sauce.
4. Pour in the wine, tomato paste, liquid smoke and pepper and let it reduce for 3-4 minutes.
5. Add the soy milk, bay leaf and water and turn the heat to high. When it starts to boil, lower the heat and cover.
6. Simmer for 20 minutes, taste and add salt if needed. If you want it thicker, cook it uncovered for 10 more minutes.

Nutrition facts

Approximate, per serving (about 181 g). Calculated with data from USDA FoodData Central.