Meatless TVP Spaghetti
This meatless TVP spaghetti is a comforting, flavourful plant-based take on a classic favourite.
In the collections
The ingredients
- ¾ whole wheat spaghetti, or gluten-free pasta; 375 g box; dry
- 1 tbsp avocado oil
- 2 cups frozen spaghetti sauce vegetable blend
- 2 cups no-salt tomato sauce
- 1 cup diced tomatoes
- 1 cup reduced-sodium vegetable broth
- 1 cup textured vegetable protein, TVP; dry
- ¼ cup nutritional yeast
- 1 ½ tbsp balsamic vinegar
- 2 tbsp fresh basil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- ½ tsp garlic powder
- ½ tsp ground black pepper
- salt
- cayenne pepper and ground cloves, small
The method
- In a medium pot, add the oil and frozen vegetables, then cook for about 5 minutes.
- Add the remaining ingredients, mix well and cook for 15-20 minutes.
- In another medium pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- Drain the pasta once cooked, then return it to the pot with the sauce. Mix until fully combined.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 420Calories
- 6 gFat
- 68 gCarbs
- 14 gFibre
- 25 gProtein
Nutritional yeast is an excellent source of B vitamins, including B12, essential for energy production, red blood cell formation and maintaining a healthy nervous system.
TVP contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
The fibre in pasta and TVP helps support satiety, gut health, constipation prevention and better blood sugar regulation.
