Spaghetti Bolognese

This week I was craving a nice, comforting bowl of pasta.  I turned to an old favorite recipe for vegan bolognese sauce:

http://www.food.com/recipe/vegan-bolognese-285382

The secret weapon here is textured vegetable protein (TVP).  It provides a remarkably meaty texture and soaks up whatever flavored liquids you use to re-constitute it.  The soy sauce here gives it a dark color and meaty depth of flavor.  Best of all, TVP is a CHEAP source of protein.  It doubles in size when re-constituted, and a cup of dry TVP, at just over a dollar, is certainly cheaper than a pound of ground beef (and I seriously doubt that your family would notice the difference).

This time around I added a stalk of celery along with the other veggies; I used one tablespoon of Italian seasoning in place of the herbs listed; and I subbed a can of Trader Joe’s Marinara sauce for the crushed tomatoes + tomato paste.  Mushrooms would be a good addition.

  • 1 tablespoon olive oil: $0.05
  • 1 onion: $0.25
  • 1 carrot: $0.08
  • 1 stalk celery: $0.12
  • 2 garlic cloves: $0.10
  • Italian seasoning: $0.15
  • 1 teaspoon crushed red pepper flakes: $0.05
  • 1 cup textured vegetable protein: $1.08
  • 2 tablespoons soy sauce: $0.18
  • 1 cup vegetable stock: free (homemade)
  • 2 tablespoons nutritional yeast: $0.30
  • 1 (28 ounce) can marinara: $1.79
  • ½ cup fresh parsley: $0.59
  • 1 lb whole wheat spaghetti: $1.39

=$6.13/6 generous servings

=$1.02/serving!

Can you imagine how much you would pay for this big plate of pasta in a restaurant?

Enjoy with a glass of red wine.  It pairs well with a cheap merlot, like 2-Buck Chuck from Trader Joe’s

Also, here’s an old photo from when I first made this a couple of years ago:

It’s a photographic dish, and it tastes even better than it looks!  Buon appetito!

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