A few days ago, I made this tasty spiced vegan Gluten-Free pasta sauce & added tvp & fried smoked butternut pumpkin pieces to it all,…You will love this easy to make Vegan, Gluten-free TVP pasta sauce,..;I served this on a bed of spelt penne. You can make this totally Gluten-free by using GF pasta!!!
What is TVP???
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat replacer. It is quick to cook, with a protein content equal to that of meat.
TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively; they have a mild beany flavor. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat.
Textured vegetable protein is a versatile substance; different forms allow it to take on the texture of whatever ground meat it is substituting. Using TVP, one can make vegetarian or vegan versions of traditional meat dishes, such as chili con carne, spaghetti Bolognese, sloppy joes, tacos, burgers, or burritos.
Soy protein TVP can also be used as a low-cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads.
Textured vegetable protein can be found in food health stores or in large supermarkets, usually in the bulk section.
Recipe: For 3 persons
1 bottle of 680 gr tomato passata
2 fat cloves of garlic, peeled & finely cut up
1 fat big white onion, peeled & finely cut up
black pepper: 15 grins
Maldon sea salt: 1 teaspoon + a bit extra
dried chili flakes: 1 teaspoon, divided into 1/4 teaspoon &+ 3/4 teaspoon
spiced up sea salt
350 light organic spelt penne
350 gr butternut pumpkin, peeled, threads & pits removed, cut into bite-sized chunks
TVP = Texturized Vegetable Protein = 2 cups
4 cups of a vegan gluten-free hot stock to soak your 2 cups of TVP in for 10 minutes.
a fruity evoo
1/2 teaspoon of dried oregano
5 mushrooms, cleaned & cut into smaller pieces
1 can of chickpeas, rinsed & well-drained
1. First, soak your dry TVP curls into 4 cups of hot vegan & gluten-free stock. Let the TVP curls soak into the hot stock for about 10 minutes or as long as it is said on the package. After these 10 minutes, the TVP-curls have grown into size, drain well & drain each tvp-curl by squeezing the hot stock out of each of them!
2. In the meantime, make your tomato sauce. In a large cooking pot, pour some olive oil. Heat up, fry your garlic, onion & mushroom pieces in it. Add 1/4 teaspoon dried chili flakes, 1/2 teaspoon of dried oregano, some black pepper & some Maldon sea salt & fry until al dente. Stir often. Add tomato passata & 250 ml of hot water. Now, add the TVP-curls to the sauce & 3/4 teaspoon of the rest of the dried chili flakes. Taste. Add some sea salt too. I added 1 teaspoon. Stir well & reduce your sauce or cook it for about 10 to 15 minutes or until it is to your liking! Taste! The TVP- curls are so tasty & swollen, better than meat, I say. When your sauce is nearly ready, add your chickpeas to the sauce & heat up!! Cook your spelt penne according to your packet instructions. Drain your spelt penne & add to your pasta sauce
3. Fry your butternut cubes in some fruity evoo until al dente. I fried mine under a fitted lid. I added 10 grins of spiced sea salt to it. Fry on all sides until browned & cooked through,…The butternut mustn’t fall apart though! 🙂
4. Now, plate up just like above! Take your pasta plate & place the penne-tomato-tvp sauce onto your plate. Scatter some fried spiced butternut pieces all over your plates,…Enjoy!! 🙂
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