NUTRITION

SERVINGS

INGREDIENTS

0.6 cup Textured Vegetable Protein (TVP)

0.5 cup Vegetable broth

2 oz Chickpea pasta

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion, finely diced

0.25 cup Carrot, finely diced

0.25 cup Celery, finely diced

1 clove Garlic, minced

0.5 cup Tomato puree

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

  Place the dry TVP in a small bowl and pour the hot vegetable broth over it. Let it sit for 5-10 minutes until the liquid is absorbed and the TVP is tender.

• 2

  Bring a large pot of salted water to a boil. Cook the chickpea pasta according to package directions, usually about 7-9 minutes. Drain and set aside.

• 3

  While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened and translucent.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Add the rehydrated TVP to the skillet and cook for 2-3 minutes, allowing it to slightly brown.

• 6

  Pour in the tomato puree and add the dried oregano, sea salt, and black pepper. Stir well to combine.

• 7

  Reduce heat to low and let the sauce simmer for 5-10 minutes to allow the flavors to meld.

• 8

  Toss the cooked chickpea pasta with the Bolognese sauce until well coated.

• 9

  Serve warm, topped with a sprinkle of nutritional yeast for a cheesy flavor boost.