NUTRITION

SERVINGS

INGREDIENTS

0.75 cup dry textured vegetable protein

1.5 oz dry whole wheat linguine

0.5 cup tomato puree

1 tsp olive oil

0.25 cup diced yellow onion

0.25 cup diced carrot

0.25 cup diced celery

1 clove minced garlic

2 tbsp nutritional yeast

0.5 tsp dried oregano

0.5 tsp dried basil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup vegetable broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  In a small heat-proof bowl, combine the dry textured vegetable protein with the vegetable broth and let it sit for 10 minutes to fully rehydrate.

• 3

  Heat the olive oil in a large skillet over medium heat and add the diced onion, carrot, and celery.

• 4

  Sauté the vegetables for 5 to 7 minutes until they are softened and the onions are translucent.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 6

  Stir in the rehydrated soy protein crumbles and cook for another 3 minutes to lightly brown the edges.

• 7

  Pour in the tomato puree, dried oregano, and dried basil, stirring well to combine all ingredients.

• 8

  Reduce the heat to low and simmer the sauce for 10 minutes, allowing the flavors to meld and the sauce to thicken.

• 9

  Stir in the nutritional yeast, sea salt, and black pepper to finish the sauce.

• 10

  Drain the linguine and toss it directly into the skillet with the bolognese sauce before serving warm.