Espaguete à bolonhesa vegano com proteína de soja texturizada sem lentilha

Ingredientes

• 8 oz (230 gr) spaghetti (or pasta of choice)
• 1 + 1/2 cups TVP (textured vegetable protein)
• 1 cup tomato sauce
• 1 eggplant (finely diced (about 11.6 oz/330gr))
• 1 large carrot (finely chopped)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 2 cups vegetable broth (low sodium)
• 1/4 cup fresh parsley (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 3/4-1 teaspoon sea salt

Modo de preparo

1. 1

   Cook the spaghetti according to the package instructions until al dente.

2. 2

   Sauté the vegetables: While the pasta cooks, heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 4-5 minutes, until softened. Add the garlic, tomato paste, oregano, basil, smoked paprika, and black pepper. Cook for 1 minute, until fragrant.

3. 3

   Add the eggplant: Stir in the finely diced eggplant and cook for another 5 minutes, stirring occasionally, until it begins to soften. Add a splash of broth or water if needed to prevent the vegetables from sticking to the pot.

4. 4

   Make the TVP bolognese: Add the TVP, tomato sauce, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer partially covered for 15 minutes, stirring frequently. During the last 1–2 minutes, stir in the nutritional yeast and chopped parsley.

5. 5

   Combine: Add the cooked spaghetti to the sauce and toss until evenly coated. If the sauce is too thick, add a splash of vegetable broth or water. Serve warm with vegan Parmesan and extra fresh parsley, if desired.