Tvp Bolognese

TVP + Mushroom Vegetarian Bolognese

Ingredients

• 30 g olive oil (about 2 tbsp)
• 170 g closed-cup mushrooms, very finely chopped
• 100 g frozen chopped onion
• 300 g frozen onion, carrot & celery mix
• 10 g frozen garlic
• 100 g dried TVP soy mince
• 690 g passata
• 1 vegetable stock cube, crumbled
• 1 bay leaf
• Whole basil leaves (small handful, for early cooking)
• 20 g tomato paste (optional but recommended)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 100 ml milk (or plant milk)
• Finely chopped fresh basil, to finish
• Salt + pepper + other seasonings to taste.

Steps:

1. Heat the olive oil in a wide saucepan over medium-high heat.
2. Saute the mushrooms until they release their liquid and begin to brown.
3. Add the frozen chopped onion and cook until softened.
4. Add the frozen onion, carrot & celery mix and cook until the pan is no longer watery.
5. Add the garlic and cook briefly until fragrant.
6. Stir in the tomato paste, oregano, thyme, marjoram, whole basil leaves, and bay leaf, and cook until aromatic and slightly darkened.
7. Add the dried TVP and stir to coat it evenly in the mixture.
8. Add the passata and crumbled stock cube, stirring well to separate the TVP.
9. Bring to a gentle simmer, stirring thoroughly.
10. Simmer uncovered for 25–30 minutes, stirring occasionally, until the TVP is tender and the sauce thickens.
11. Add the milk and stir to combine.
12. Adjust the consistency with water if needed and simmer for a further 5–10 minutes.
13. Remove the bay leaf + basil leaves and season to taste
14. Serve topped with fresh basil + parmesan + etc