Pasta with TVP (“Meat”) Sauce

Published May 11, 2011 by Vegan Derby Cat Party

Last night I wanted a satisfying dinner that wasn’t too complicated or time consuming to make, so I streamlined my spaghetti & “meat”balls recipe, and came out with the recipe below! This does not require the use of a cutting board or knife at all. I did, however, throw in a handful of fresh basil from my patio garden to give it a little something extra…

Pasta with TVP/”Meat” Sauce

1 lb of pasta, cooked according to package directions

TVP

1 1/4 c. TVP
1 1/4 c. water
2 tsp. liquid smoke
2 tsp. vegan worcestershire

Sauce

1 tsp. dried garlic
1 tsp. dried onion
pinch of crushed red pepper flakes
1 c. veggie stock (I used water + 1 crumbled bullion cube)
1  28 oz can of crushed tomatoes (or chopped or diced + 8 oz can tomato sauce)
squirt of raw agave, optional
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
Salt & Pepper

Optional Toppings/Mix-ins

1/4 c. nutritional yeast, optional
1/4 c. vegan parm, optional
handful of Daiya mozzarella, optional

Directions:

1. Prepare TVP. Bring water, liquid smoke and worcestershire up to a boil and remove from heat. Stir in TVP, and set aside.

2. Add all sauce ingredients to a medium pot over medium to med-high heat. Stir until it starts to bubble. Add TVP, lower heat and simmer, partially covered, for at least 15 minutes. (i forgot the partially part, and it came out just a little watery, but it was fine, cold on day 2!)

3. Add optional mix-ins to sauce, if using, and combine drained pasta and sauce. Enjoy!

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