Vegan TVP Spaghetti Bolognese is a hearty, high-protein, plant-based dish made with a rich tomato sauce, wholesome veggies, and textured vegetable protein for a satisfying twist on classic comfort food, with no lentils needed.
This quick and easy recipe is perfect for dinner or lunch, making it an ideal choice for busy weeknights when you want a flavorful, filling, and wholesome meal.
If you like this recipe, you'll also love my hearty mushroom and lentil bolognese.
I regularly use TVP in my kitchen because it's an easy, protein-packed ingredient that helps me turn simple meals into something much more satisfying, from my chickpea TVP soup and TVP patties to this favorite TVP spaghetti bolognese.
I love how the TVP soaks up the rich, savory sauce and adds a meaty texture to every bite, while the vegetables bring extra flavor and heartiness without making the recipe complicated.
This is one of those simple, high-protein pasta meals I make again and again, especially for meal prep-I can prepare a big batch, store it in the fridge, and simply reheat a portion whenever I need a quick and satisfying lunch or dinner.
If you're looking for more high-protein pasta ideas, try my creamy pasta with green peas or red lentil pasta next.
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🍅Ingredients
- Spaghetti (I used spaghetti, but feel free to use pasta of your choice, whether regular, gluten-free, or whole wheat)
- TVP (aka textured vegetable protein)
- Tomato puree (tomato passata)
- Tomato paste
- Onion & garlic
- Eggplant
- Carrot
- Fresh parsley
- Olive oil
- Nutritional yeast
- Vegetable broth
- Dried oregano, basil, smoked paprika, black pepper and salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make TVP Spaghetti Bolognese
Cook the spaghetti: Cook the spaghetti according to the package instructions until al dente.
Sauté the vegetables: While the pasta cooks, heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 5 minutes, until softened. Stir in the garlic, tomato paste, oregano, basil, smoked paprika, and black pepper, and cook for 1 minute, until fragrant.
Add the eggplant: Stir in the finely diced eggplant and cook for another 5 minutes, stirring occasionally, until it begins to soften. Add a splash of water if needed to prevent the vegetables from sticking to the pot.
Make the TVP bolognese: Add the TVP, tomato sauce, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, for 15 minutes, stirring frequently to prevent sticking. During the last 1-2 minutes, stir in the nutritional yeast and chopped parsley.
Combine and serve: Add the cooked spaghetti to the sauce and toss until evenly coated. If the sauce is too thick, add a splash of vegetable broth or water. Serve warm, topped with vegan Parmesan if desired.
📋Substitutions & Variations
- Vegetables: Feel free to add finely diced zucchini, mushrooms, bell peppers, or celery for extra flavor and texture.
- Nutritional yeast: For a cheesy, savory flavor, it's a great addition, but you can omit it if you prefer.
- Spices: Adjust the oregano, basil, smoked paprika, and black pepper to your taste. Add a pinch of red pepper flakes if you like a little heat.
- Gluten-free: Use your favorite certified gluten-free spaghetti to make this recipe gluten-free.
- Oil-free: To make this bolognese oil-free, sauté the onion and carrots in a splash of vegetable broth or water instead of olive oil. Add a little more broth as needed while cooking to prevent the vegetables from sticking.
💡Marinela's Tips
- Dice the vegetables finely: Small, evenly sized pieces help the vegetables cook quickly and blend beautifully into the sauce.
- Keep an eye on the sauce: TVP absorbs quite a bit of liquid, so add a splash of vegetable broth or reserved pasta water if the sauce becomes too thick.
❓Frequently Asked Questions (FAQ's)
Absolutely. Simply sauté the onion and carrots in a splash of vegetable broth or water instead of olive oil. Add more broth as needed to prevent sticking.
Yes! Spaghetti works beautifully, but you can use penne, fusilli, whole-wheat pasta, or your favorite gluten-free pasta.
Store leftover bolognese and pasta in separate airtight containers in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed.
Yes. The bolognese sauce freezes well. Let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until hot.
📖 Recipe
Vegan TVP Spaghetti Bolognese (No Lentils)
Equipment
- 2 Cooking pots
Ingredients
- 8 oz (230 gr) spaghetti or pasta of choice
- 1 + ½ cups TVP (textured vegetable protein)
- 1 cup tomato sauce
- 1 eggplant finely diced (about 11.6 oz/330gr)
- 1 large carrot finely chopped
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 cups vegetable broth low sodium
- ¼ cup fresh parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¾-1 teaspoon sea salt
Instructions
- Cook the spaghetti according to the package instructions until al dente.8 oz (230 gr) spaghetti
- While the pasta cooks, heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 4-5 minutes, until softened. Add the garlic, tomato paste, oregano, basil, smoked paprika, and black pepper. Cook for 1 minute, until fragrant.1 large carrot, 1 medium onion, 2 cloves garlic, 2 tablespoons tomato paste, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Stir in the finely diced eggplant and cook for another 5 minutes, stirring occasionally, until it begins to soften. Add a splash of broth or water if needed to prevent the vegetables from sticking to the pot.1 eggplant
- Add the TVP, tomato sauce, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer partially covered for 15 minutes, stirring frequently. During the last 1-2 minutes, stir in the nutritional yeast and chopped parsley.1 + ½ cups TVP (textured vegetable protein), 1 cup tomato sauce, 2 tablespoons nutritional yeast, 2 cups vegetable broth, ¾-1 teaspoon sea salt, ¼ cup fresh parsley
- Add the cooked spaghetti to the sauce and toss until evenly coated. If the sauce is too thick, add a splash of vegetable broth or water. Serve warm with vegan Parmesan and extra fresh parsley, if desired.
Notes
- Dice the vegetables finely: This helps them cook quickly and creates a more cohesive sauce.
- Adjust the consistency: TVP absorbs liquid as it cooks, so add a splash of vegetable broth or pasta water if the sauce becomes too thick.
- Oil-free option: To make this recipe oil-free, sauté the onion and carrots in a splash of vegetable broth or water instead of olive oil.
- Storage: Store leftover spaghetti and bolognese in separate airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the bolognese sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving with freshly cooked pasta.
Nutrition
If you try this TVP spaghetti bolognese, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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