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Keto Vegan Bolognese Sauce

This delicious keto vegan bolognese sauce is made with TVP for a high protein low carb dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Low carb, Vegan
Keyword: keto vegan, TVP recipes
Servings: 8 servings
Calories: 122kcal

Ingredients

  • 1 cup TVP
  • ¼ cup Porcini mushrooms dried
  • 1 cup Boiled water
  • 2 tablespoons avocado oil or olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 8 oz mushrooms sliced
  • 14 oz tinned tomatoes
  • 1 teaspoon oregano
  • 2 bay leaves
  • ½ cup red wine (optional)
  • 2 tablespoons tomato paste
  • 2 tablespoons tamari
  • 1 cup vegetable stock

Instructions

  • Place the Porcini mushrooms and TVP in a medium bowl and pour the boiling water over. Stir through and let sit for 5 minutes to rehydrate.
  • In a large pan or skillet heat the oil and cook the onion for 5 minutes until soft.
  • Add the sliced mushrooms and garlic and cook for 7 to 10 minutes until the mushrooms are cooked.
  • Stir in the TVP and mushroom mixture and cook for 2 minutes.
  • Add the tinned tomatoes, stock, bayleaves, red wine (if using), tomato paste, stock and seasonings. Stir through and bring to the boil. Cover and simmer for 25-30 minutes.
  • Serve by itself or with low carb noodles.

Notes

Makes 8 servings but freezes well too.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
 
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 11g | Protein: 9g | Fat: 4g | Fiber: 4g