Pasta Bolognese



  1. Cook the pasta according to package instructions.

  2. In a bowl, combine the TVP, soy sauce, veggie stock and provencal herbs with a splash of hot water, enough to mostly cover everything. Mix thoroughly and let the TVP absorb the liquid.

  3. In a blender, combine the carrots, onions and celery, then blend into small bits, but not into a paste.

  4. Heat up some oil in a large saucepan, then add the blended mix, along with the garlic. Let the veggies brown a little, stirring regularly.

  5. Drain the TVP, reserving the remaining liquid, and add them to the saucepan for a couple of minutes. Pour in the can of chunked tomatoes and the passata, along with some or all the remaining TVP liquid.

  6. Let the sauce simmer for a few minutes, rectifying the seasoning if needed (e.g., by adding more of the TVP liquid).

  7. Serve with the pasta.