Vegetarian: Pasta: Vegetarian Italian Sauce

This sauce features Textured Vegetable Protein (TVP), a fat free, high quality protein made from soy beans.

Author: CalorieKing
Date: August 06, 2009

Suggestions: If you wish, make double the quantity and freeze half for next time.

Recommended for use in Spaghetti with Vegetarian Italian Sauce or Vegetarian Lasagna recipes.

Serves: 4 person(s)
Yield: 4 x 2/3 cup servings

Preparation Time: 10 mins
Cooking Time: 1 hrs 30 mins

Ingredients:

1 medium onion, finely chopped
2 garlic cloves, crushed
2 bay leaves
2 tsp sugar or sugar substitute
1/2 tsp nutmeg
1/2 tsp dried oregano
1/2 tsp 'Lite' or table salt
1 tsp freshly ground black pepper
1 Tbsp olive oil
1 cup Textured Vegetable Protein (TVP) (about 2.5 oz)
1/2 cup tomato paste (5 oz)
13 oz canned tomatoes
2 cup water

Directions:

Place onion and garlic with oil in a heavy based saucepan. Stir-fry until soft and lightly colored.

Add tomatoes, tomato paste, water, bay leaves, sugar, nutmeg, oregano, salt and black pepper. Bring to a boil and simmer over low heat for 1 hour.

Remove from heat, stir in TVP. Cover and let stand for 15 minutes.

Reheat over low heat for 20 minutes before serving.

Microwave Directions:

Stir fry onion, garlic and oil in a microwave dish for 2 minutes on HIGH.

Remove and add rest of ingredients except TVP. Cover and cook on HIGH for 10 minutes.

Reduce heat to MEDIUM HIGH and cook for 30 minutes more. Remove, stir in TVP, cover and let stand for 15 minutes.

Reheat on MEDIUM HIGH for 10 minutes before serving.

Variations:

Low Sodium Adaptation: Use low-sodium canned tomatoes or fresh ones and no added salt tomato paste.

Serving suggestions and garnishes not included in the nutritional analysis.

Related Recipes:

Spaghetti with Vegetarian Italian Sauce
Vegetarian Lasagna