This meaty vegan Bolognese sauce uses TVP, rather than lentils or mushrooms, for authentic texture and a big boost of plant protein! The sauce is also made with onion, carrot, celery, strained tomatoes, and a touch of cashew cream. This Bolognese is less tomato-driven than many others, so it’s not overly acidic, and you’ll truly taste its vegetables. As a pasta lover who is also a longtime plant-based eater, I’ve experimented with many vegan Bolognese recipes. This vegan Bolognese with ...
