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1
In a large dutch oven, heat the olive oil over medium heat.
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2
Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
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3
Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
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4
Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
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5
Add minced garlic and stir until fragrant.
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6
Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
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7
Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
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8
Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
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9
Stir to coat all the tvp well, scraping the sides of the pan if needed.
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10
Let simmer for a minute or two.
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11
Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
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12
As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
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13
Reduce heat to low, and simmer while you cook pasta.
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14
Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
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15
Drain pasta and place in large serving bowl.
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16
Top with bolognese sauce, chopped fresh basil or parsley and serve.
