Soy Mince Spaghetti in Tomato Basil Sauce
A quick, low-calorie, and high-protein vegan spaghetti dish featuring savory textured vegetable protein in a rich tomato basil sauce.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
60g carbs
6g fat
Ingredients
For 4 servings
- 200 g textured vegetable protein
- 300 g spaghetti
- 2 cups canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp basil
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Boil water in a large pot and cook the spaghetti according to package instructions. Drain and set aside.
- 2
In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until soft, about 3 minutes.
- 3
Add textured vegetable protein and water to the pan, cooking until hydrated and starting to brown, about 5 minutes.
- 4
Stir in canned diced tomatoes and basil, seasoning with salt and black pepper to taste. Simmer for 5 minutes, stirring occasionally.
- 5
Combine the cooked spaghetti with the sauce, ensuring even distribution. Heat for 2 more minutes, mixing thoroughly.
- 6
Serve immediately, garnishing with additional basil if desired.
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