Ingredients
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1 cup (1 cup = 240 g) textured soy protein
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4 3/4 cups (4 3/4 cups = 1194 ml) tomato sauce or crushed canned tomatoes
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1 can (1 can = 284 ml) tomato condensed soup
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1 tsp (1 tsp = 5 ml) canola oil
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1/2 bag (1/2 bag = 375 g) spaghetti frozen veggies
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1 cloves of garlic
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1 can (1 can = 156 ml) tomato paste
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2 table (2 tbsp = 6 g) dried basil
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1 table (1 tbsp = 3 g) dried oregano
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1/4 tsp (1/4 tsp = 1.25 ml) crushed cayenne pepper
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1 bay leaf
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1/2 tbsp (1/2 tbsp = 7.5 ml) maple sugar
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to taste salt
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to taste pepper
Directions
This post is also available in: Français (French)
My grandmother’s sauce, veganized! This is my vegan spaghetti sauce with textured soy proteins. At home, we make both versions: the original ground pork sauce and this one. The boys eat meat while my daughter and I are vegetarians. We work it out!
Textured soy proteins
Textured soy proteins are a really convenient product! They are used to replace ground meat. These little nuggets are made with soy flour. That’s the only ingredient! The pieces soften in the sauce and create a texture very similar to that of ground meat. They can be kept in the pantry. I find them in the organic section at the grocery store or
As nutritious as it is delicious
This recipe is fast, delicious and nutritious! A great way to get young and old to eat vegetables. And I’m glad to know that a cup of this sauce gives me a considerable intake of vitamins C and A, iron and calcium for such a small serving.
I like to serve it with whole grain pasta or spaghetti squash (as pictured). Some pastas are also enriched with iron and nutrients.
Steps
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1
Done
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In a large pot over medium-high heat, fry frozen vegetables until they lose their water and begin to change colour. |
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2
Done
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Add the oil and continue cooking the vegetables until they caramelize a little. |
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3
Done
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Combine ground tomatoes, tomato paste, condensed tomato soup, sugar, bay leaf, oregano, basil, salt and pepper. Mix. |
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4
Done
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Reduce to medium-low heat. Incorporate textured soy proteins and stir. |
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5
Done
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Cook for about 40 minutes over low heat. Keep the pot half-covered. Stir from time to time. |
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6
Done
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The sauce can be frozen. |
