Meaty “Meat” Pasta
Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets.
Ingredients
Serves: 4-6 Time: 45-60 minutes
Meaty “Meat” Pasta
- 1 1/2 cups textured vegetable protein (TVP)
- 6 cups water
- 1 Tbs soy sauce
- 1 Tbs apple cider vinegar
- 3 Tbs red miso paste
- Olive Oil
- 1 Tbs nutritional yeast
- 1/2 cup old-fashioned rolled oats (can be gluten-free)
- 1 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 yellow onion, diced
- 1 can diced tomatoes
- 12-16 oz. tomato sauce
- 1 Tbs tomato paste
- 2 tsp dried oregano
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- Cooked pasta or spaghetti
Directions
- Combine the water, TVP, soy sauce, and apple cider vinegar in a medium-large pot. Bring to a boil.
- Once boiling, reduce heat to low and simmer for 15 minutes.
- After the TVP has cooked, allow it to cool before draining through a fine mesh strainer. Squish the excess liquid out of the TVP by pressing it by hand or with the back of a spoon.
- Mix the strained TVP with the oats, garlic powder, red miso, and nutritional yeast in a large bowl. Mix with your hands until well combined.
- Then, set a skillet to medium heat. Once hot, lightly coat the bottom of the pan with olive oil.
- Sauté the TVP, stirring continually for about 15 minutes, until lightly browned.
- Deglaze the pan with a splash of water or white wine vinegar, then add the onion and minced garlic. Mix for 7 minutes.
- Add the remaining seasonings, tomatoes, tomato sauce, and tomato paste until well combined. Reduce heat to low, cover the skillet with a lid, and simmer for 15-20 minutes. Taste and adjust salt and pepper as desired.
- Once done, serve over pasta and enjoy!
Nutrition Information
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