30-minute vegan bolognese sauce made with textured soy protein. It’s high in protein and low in fat, tastes like the classic recipe, but is much healthier.
I tried textured soy protein for the first time when I was living in Germany and I didn’t like it. I tried it several times after and I didn’t like it either. Last fall, I read a post about how to cook it properly and I’m in love with this amazing food since then.
Textured soy protein is like tofu, if you don’t know how to cook it to make it taste good, you’re not going to like it. Cooking TSP is so easy, just sautée it in a frying pan with some extra virgin olive oil (optional), add tamari or soy sauce (sea salt is also okay), your favorite spices and herbs, some vegetable stock or water and cook until it’s completely rehydrated. I love it because of its taste, but also because is so easy to make and convenient.