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1 cup water or vegetable stock
3 tbsp ketchup
1 cup texturized vegetable protein chunks
1 cup chopped onion
3 tbsp minced garlic
1/2 cup vegetable stock or white wine
1 cup diced celery
1 cup diced carrots
1 28-ounce can chopped tomatoes
2 tbsp tomato paste
2 tbsp soy sauce
1/4 tsp dried red chili flakes
1 tsp dried oregano
freshly ground black pepper
salt
1lb dried pasta
1/4 cup chopped fresh basil |
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Method :
In a medium saucepan, bring the water or
stock to a boil. Remove from the heat and add the ketchup. Add the
vegetable protein chunks, cover, and let soak for 5 minutes. Drain well,
chop into 1/4 inch bits, and set aside. In a large
saucepan, braise the onion and garlic in the 1/2 cup of stock or wine
for 5 minutes, or until tender. Add the celery and carrots and braise an
additional 5 minutes. Add the chopped tomatoes, vegetable protein,
tomato paste, soy sauce, chili flakes and oregano. Simmer over low heat
for 30 minutes. Season to taste with pepper and salt. Let the sauce rest
while the pasta cooks, according to package directions. Ladle the sauce
over the pasta, garnish with the basil, and serve immediately.
Serves 6
The sauce is filled with the meat like
texture of the vegetable protein. It makes a filling and satisfyingly
delicious meal.
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