Big-Flavour TVP Ragù

Name: Big-Flavour TVP Ragù
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Ingredients: 125 g Dried TVP mince; 500 ml Hot, strong vegetable stock; 2 tbsp Extra virgin olive oil; 1 Red onion; 1 Carrot; 1 Celery stick; 3 Garlic cloves; 2 tbsp Sun dried tomato purée; 2 tbsp Tamari; 2 tbsp Vegan Worcestershire sauce; 1 tbsp Red wine vinegar; 1/2 tsp Chilli flakes; 1 tbsp Smoked paprika; 2 Tin chopped tomatoes; 150 ml Veg stock; Sea salt; Freshly ground black pepper; 300–350 g Tagliatelle or pappardelle; Lots of fresh thyme; Runny tahini; Balsamic

I’d completely forgotten how good TVP can be until I started seeing it popping up again recently. I used to cook with it as a teenager, one of the original plant-based proteins! - so obviously I had to revisit it. The trick is flavour. TVP is brilliant at absorbing whatever you give it, but on its own it tastes of… not very much. So this ragù goes BIG: properly caramelised onion, carrot and celery, sticky tomato purée, tamari, Worcestershire sauce, smoked paprika and plenty of tomato, all cooked down until dark, glossy and intensely savoury. The other trick is texture. Rehydrate the TVP, then fry it until some of those little pieces start to catch and brown before adding the sauce. It makes such a difference. Finish with lots of thyme, tahini and a little balsamic, this is rich, comforting and absolutely packed with flavour. The opposite of sad rehydrated soya mince

Prep

10m

Cook

50m

Total

Big-Flavour TVP Ragù

I’d completely forgotten how good TVP can be until I started seeing it popping up again recently. I used to cook with it as a teenager, one of the original plant-based proteins! - so obviously I had to revisit it. The trick is flavour. TVP is brilliant at absorbing whatever you give it, but on its own it tastes of… not very much. So this ragù goes BIG: properly caramelised onion, carrot and celery, sticky tomato purée, tamari, Worcestershire sauce, smoked paprika and plenty of tomato, all cooked down until dark, glossy and intensely savoury. The other trick is texture. Rehydrate the TVP, then fry it until some of those little pieces start to catch and brown before adding the sauce. It makes such a difference. Finish with lots of thyme, tahini and a little balsamic, this is rich, comforting and absolutely packed with flavour. The opposite of sad rehydrated soya mince

Prep

10m

Cook

50m

Total

Ingredients

Method

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Step 1

Cover the TVP with the hot vegetable stock, stir well and leave for around 10 minutes. It should absorb most of the liquid; the TVP should not be soggy.

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For

125

Dried TVP mince

500

Hot, strong vegetable stock

tbsp

Extra virgin olive oil, plus more to finish

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Notes

The trick is flavour. TVP is brilliant at absorbing whatever you give it, but on its own it tastes of… not very much.

The other trick is texture. Rehydrate the TVP, then fry it until some of those little pieces start to catch and brown before adding the sauce. It makes such a difference.