Bolognese Sauce on whole wheat pasta...USING MEAT SUBSTITUTE and SO VERY TASTY

Do you have a meat lover in your family? Maybe someone who is not satisfied without a big meaty portion on their dinner plate? I remember reading the Prince of Tides years ago. In one chapter the abusive husband didn't want the gourmet meals his wife worked so hard to prepare. After much complaining and demanding a meal of "meat and taters," she was tired of his abusive comments and complaints. She  quickly went to the kitchen and fried up a can of Alpo with onions and garlic and served it up where the idiot proclaimed "now that is a real meal!" 

My husband is definitely is a carnivore. He needs his protein to fill up! Oh sure I occasionally sneak a meatless meal in but for the most part, he gets his protein packed meal. 

Day three Daniel Fast Challenge ...he needs some meat..and I needed some carbs...and just like that a Bolognese Sauce with roasted red peppers, onion , mushrooms, garlic and something that looks and tastes like meat but isn't.....TVP ..If you have not tried it you will be amazed at the results .  A few facts about TVP....

Textured Vegetable Protein is a highly nutritious soy product. It's rich in complete protein and contains no fat, so it is an excellent alternative to meat. TVP is made from defatted soy flour that has been cooked under pressure and then dried.

Although TVP doesn't add much flavor, it's low in fat and calories, contains a wealth of complete soy protein and it's a good source of dietary fiber. Soy contains complete protein with all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body. It is also a good source of iron, magnesium and phosphorus.

Use TVP as an extender in meat or protein patties and meatloaf, stews and soups. It works great as a protein additive for health bars, salads, cereals, baked potatoes and stuffing. It is very easy to prepare and takes on the flavor of whatever recipe to which it is added, making it an incredibly versatile addition to a wide variety of dishes. Adding TVP to your favorite cooked dishes is a tasty and simple way to take advantage of soy's bountiful nutrition.

I used a whole wheat Penee pasta to keep it healthy. When the pasta was almost Al Dente, I finished it in the sauce I was cooking and it was super delicious. I added some roasted asparagus and even my meat eating guy was satisfied. He couldn't tell the difference in my regular meat version. So next time you need meat for tacos or lasagna or whatever, give TVP a try. They have a frozen version in our local Walmart freezer or Amazon of course sells a dehydrated version that is great and easy to store. 

Sauce recipe below and happy cooking!!

2 cans of petite diced tomato or 6 cups of fresh diced tomato

4 garlic cloves

1 onion diced

3 TB.  Pesto

1 TB Herbs De Provence or Italian seasoning if you don't have it 

10 mushrooms sliced

1/2 red bell pepper diced 

Olive Oil pan spray or a TB of olive oil.

1/4 cup red wine

1/2 cup vegetable stock

Salt and Pepper to taste

We like crushed red pepper flakes for spice 1 teaspoon or so..

1 1/2 cups TVP 

Saute Vegetables in olive oil till almost translucent and add wine.When it starts bubbling add the remaining ingredients and cover and cook till reduced a bit, 15 minutes or more. Then salt and pepper to taste. Add to your favorite pasta and you have a great meal!