Adapted from 'The Farm Vegetarian Cookbook'. Better than the non-vegan 'real' thing - spicy with lots of flavour. Don't forget the garlic powder right at the end (I often do)!
Saute the chopped onion until soft, then add the the tomato sauce and puree and all the herbs and spices except the black pepper and garlic powder.
Add the tamari and ground black pepper to taste and bring to a boil.
Add the TVP or soya mince and bring back to a very gentle simmer. It may be necessary to add a very little water after the the TVP/mince is added and then cook the sauce covered on a very low heat to stop it burning.
Meanwhile, cook the spaghetti. Just as the spaghetti is about ready to serve, turn off the heat under the sauce and stir in the garlic powder. Serve the sauce onto the spaghetti (removing the bay leaves) and sprinkle with Parmazano/grated parmesan.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 194 | ||
Calories from Fat: 24 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 513.7mg | 18 % | |
Potassium 225mg | 6 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 11.2g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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