I do have significantly more complex recipes for vegan bolognese sauce (involving sautéed onion, roasted eggplant, and more), but I love this one because it’s so understated. It more of a method, than a recipe, to transform marinara sauce into an alternative with lovely substance and texture. Use it as-is, or as a base for the toppings of your dreams.
Not adding measurements here because no one should tell an adult how much sauce to put on their pasta, or when to stop grating the vegan cheese 😉
- Pasta of choice, cooked
- TVP, dry (textured vegetable protein – I use Bob’s Red Mill)
- Tomato sauce of choice
- Violife parmesan cheese
To prepare: combine tomato sauce and dry TVP in an almost 1:1 ratio, favoring the sauce. Cook until the TVP has absorbed the water in the sauce and the mixture looks almost crumbly. Serve over pasta with grated cheese topping to preference.