Ingredients with Measurements:
- 1 cup of TVP (textured vegetable protein)
- 1 can of crushed tomatoes (28 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 carrot, peeled and grated
- 1 celery stalk, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of red wine
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the grated carrot and chopped celery to the skillet and sauté for another 2-3 minutes.
4. Add the TVP to the skillet and stir to combine with the vegetables.
5. Add the can of crushed tomatoes to the skillet and stir to combine.
6. Add the dried basil, dried oregano, salt, and black pepper to the skillet and stir to combine.
7. Pour in the red wine and stir to combine.
8. Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 3g
Carbohydrates: 20g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- TVP can be substituted with ground beef or ground turkey.
- Red wine can be substituted with vegetable broth.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Use fresh herbs instead of dried herbs for a fresher taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to rehydrate the TVP before adding it to the skillet.
- Use a wooden spoon to stir the sauce to prevent the TVP from sticking to the skillet.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the TVP Bolognese sauce over cooked pasta or zucchini noodles.
Garnishes:
Sprinkle grated Parmesan cheese or chopped fresh parsley over the sauce before serving.
Pairings:
Serve the TVP Bolognese sauce with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the TVP Bolognese sauce to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bolognese sauce originated in Bologna, Italy and is traditionally made with ground beef, pork, and pancetta.
Flavor profiles:
The TVP Bolognese sauce is savory, tangy, and slightly sweet.
Serving suggestions:
Serve the TVP Bolognese sauce over cooked pasta or zucchini noodles.
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