Here is a fast, tasty and easy to make recipe. Making your own sauce is far too easy. AND – all on the cheap. I always mess with the recipes and add more of some things and less of others. It’s best to make a recipe to your liking.
I made 3 times or so the recipe so I have this for multiple meals. The total cost is $8.71, plus or minus what you might already have.
Thin wheat pasta 16oz – $1.00
2 5oz can tomato paste – $0.92
Vegetable Broth – $1.96
Medium Onion – $0.86
Gardein Meat Balls – $3.97. Alternative is the Gardein Beefless Ground – $3.97. These are both soy based protein. For a few cents more there is Beyond Beef that is the same product but most of their products are pea protein based. I like it, but, Gardein just happens to taste that much better.
Already had the olive oil, spices, garlic, etc. I didn’t use the wine, just drank that. And I didn’t use the dry veggie mix, didn’t see the need.
So six medium size servings for about $9.00. So it can’t be argued that it is expensive to eat Vegan and healthy. For about $2.00 more on the pasta, you can go gluten free – I don’t.
My pictures suck and I don’t “plate” like they do on Top Chef or Chopped. I go for ease and taste – so that doesn’t include presentation for me 🙂
- 250g spaghetti
- Vegan Bolognese sauce
- 100g textured soy protein granules
- 1 onion, chopped
- 4 garlic cloves, minced
- 1½ cups water or veggie broth
- 2 Tbsps dry veggie mix for soup (it contains dry carrot, celery, and more)
- 5 Tbsps tomato paste
- 1 tsp dried oregano
- 3 Tbsps olive oil
- optional – 100ml red wine
- salt and pepper, to taste
- Boil the spaghetti according to the instructions on the package.
- Heat the oil in a large pan.
- Add onion and garlic and saute for 1 minute. Add textured soy protein granules and mix.
- Pour water or vegetable broth.
- Add the rest of the ingredients.
- Cook on low heat for 15 minutes, or until the liquid is absorbed by the soy granules.
- Serve on top of pasta.