Best 5 Spaghetti With Easy Textured Vegetable Protein Sauce Recipes

SPAGHETTI WITH EASY TEXTURED VEGETABLE PROTEIN SAUCE

Steps:

• In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook.
• Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or two. Taste, then add the coconut milk and lemon juice (if using), stir and remove from heat.
• For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes.
• Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VEGETABLE SPAGHETTI SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
• Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
• Cover and cook on low heat setting 8 to 10 hours.
• Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

VEGETARIAN SPAGHETTI SAUCE

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE

Steps:

• In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
• In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.