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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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from manifest vegan - /2010/11/super-easy-pasta-bolognese/ - (servings/yield are an estimate) Ingredients:
1 cup water |
1 bouillon cube |
1 teaspoon fennel seed |
3 garlic cloves, crushed and minced |
1 cup textured vegetable protein (tvp) |
1/3 cup red wine |
2 tablespoons balsamic vinegar |
12 ounces tomato paste |
1/2 tablespoon olive oil |
1/2 cup almond milk or 1/2 cup soymilk |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon dehydrated red bell pepper |
1/2 teaspoon dehydrated onion |
1/2 teaspoon oregano |
1/2 teaspoon sage |
1/2 teaspoon basil |
1/2 teaspoon marjoram |
Directions:
1. In medium sized saucepan, bring 1 cup water, bouillon cube, fennel seed and crushed garlic to a boil.
2. Remove from heat and add TVP. Stir in red wine and balsamic vinegar. Cover and let set about 5 minutes or until fluffy.
3. Return to med-low heat and add in tomato paste, olive oil, 1/2 cup water, almond milk, salt, and spices. Cook about 1 minute and then reduce heat to low, simmering until hot. Be sure to stir occasionally as you cook it to prevent any sticking to the pot.
4. Serve over pasta!
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