“Meaty” Marinara
This hearty “meaty” marinara sauce is packed with flavor and protein. Made with TVP for a realistic texture, it’s perfect for pasta, lasagna, or as a rich, savory topping.
Equipment
- Measuring cups and spoons
- wooden spoon
Ingredients
- 2 cans 14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
- 1 cup 227 g tomato sauce
- ¾ cup 170 g tomato paste
- 1 tablespoon 2 g dried basil or 3 tablespoons (9 g) chopped fresh
- 1 tablespoon 13 g granulated sugar
- 1 tablespoon 22 g molasses
- 2 tablespoons 30 ml extra-virgin olive oil
- 6 cloves garlic minced
- 1 cup 160 g finely diced white or yellow onion
- 1¼ cups 120 g TVP granules
Instructions
- Place the diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses in a large stockpot.
- Bring to a simmer over medium-low heat.
- Meanwhile, heat the olive oil in a skillet and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
- Add the sautéed garlic and onion to the stockpot.
- Cover and continue to simmer for 20 more minutes.
- Uncover and simmer for another 10 minutes.
- Stir in the TVP, cover, and let sit for 10 minutes to allow the TVP to absorb the flavors.
- Serve hot over pasta or in lasagna.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this hearty marinara over gluten-free pasta or use it as a filling for vegan lasagna. It’s also great as a topping for roasted vegetables or grains.Wine Advice:
Pair with a light red wine such as Pinot Noir or Chianti for a perfect Italian-inspired meal.Nutritional Information
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 6 g | Fiber: 4 g | Sugar: 8 g | Salt: 0.4 g
