“Meaty” Marinara Sauce
A hearty and protein-packed marinara sauce with a realistic meaty texture. Perfect for pasta, lasagna, or your favorite Italian dishes.
Equipment
- Cutting board and knife
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) fresh basil, chopped
- 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
- In a large stockpot, combine diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses.
- Bring to a simmer over medium-low heat.
- In a skillet, heat olive oil over medium heat.
- Add garlic and onion and sauté until garlic is fragrant and onions are translucent, about 10 minutes.
- Add the sautéed garlic and onion to the stockpot.
- Stir to combine.
- Cover and simmer for 20 minutes.
- Uncover the pot and continue to simmer for another 10 minutes, stirring occasionally.
- Stir in the TVP granules, cover the pot, and let sit for 10 minutes to allow the TVP to hydrate.
- Serve hot over pasta, in lasagna, or as a base for your favorite Italian-inspired dishes.
Notes / Tips / Wine Advice:
Serving Tip:
This marinara is perfect for pasta, baked lasagna, or as a dipping sauce for garlic bread. Sprinkle with vegan Parmesan for an extra touch of flavor.
Wine Advice:
Pair with a bold red wine like Chianti or Sangiovese to complement the rich tomato base and hearty texture.
Nutritional Information
Calories: 140 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 4 g | Fiber: 4 g | Sugar: 8 g | Salt: 0.5 mg
