Spaghetti sauce with TVP

Block #1

• 100g bag of Les Brutes Plain TVP
• 5 ml (1 tbsp.) Worcestershire sauce
• 250 ml (1 cup) mushroom stock or stock of your choice

Block #2

• 5 garlic cloves, chopped
• 60 ml (1/4 cup) olive oil
• 1 large onion, finely chopped
• 500 ml (2 cups) celery, diced
• 500 ml (2 cups) carrot, diced
• 1 red pepper, diced

Block #3

• 30 ml (2 tablespoons) tomato paste
• 30 ml (2 tablespoons) maple syrup
• 15 ml (1 tbsp.) Italian spice blend
• 10 ml (2 tsp.) ground fennel seeds
• 5 ml (1 tsp.) dried oregano
• 2.5 ml (1/2 tsp.) paprika
• 2 x 796 ml (28 oz) cans diced tomatoes
• 1 x 650 ml jar of marinara sauce
• 500 ml (2 cups) mushroom stock or stock of your choice
• Salt and pepper, to taste

For a more spicy sauce, feel free to add a little of your favorite hot sauce.

1. In a bowl, combine the ingredients from Block #1. Set aside.
2. In a large saucepan over medium heat, heat the oil and cook the garlic until golden brown (about 4 minutes). Immediately add the vegetables from Block #2 and continue cooking for 3 minutes.
3. Add the TVP and the rest of the ingredients. Heat to a boil and simmer over medium-low heat, uncovered, for about 1.5 hours, with occasional stirring.

Can be frozen

Recipe and photo: Julie DesGroseilliers, Nutritionist