TVP Spaghetti

If you thought tofu was weird, I’ve got a new ingredient for you. TVP. It stands for textured vegetable protein and is a dry ingredient made of just soybeans. It has a meaty texture when rehydrated.

To find them, I just do a google search of “TVP near me” to see which grocery store carries them. Bob’s Red Mill has them in many grocery stores. You can also order them in a large quantity here for a good price. 

They are high in protein (12 grams per 1/4 cup), high in fiber and low in fat. What a winner!

Like tofu, TVP crumbles are flavorless and absorb whatever flavors you want them to. I made a TVP burger that was really good, and have TVP meatballs, tacos and chili on my list to try. Would you like more TVP recipes? Let me know in the comments below!

I love to sprinkle some plant-based parm on top of pastas like this. Really adds! Recipe included in the notes below.

5 from 1 vote
TVP Spaghetti
Prep Time
20 mins

"Meaty" and flavorful, this takes vegan spaghetti to a new level!

Course: dinner, Main Course
Keyword: spaghetti sauce, tvp sausage, tvp spaghetti sauce, vegan bolognese
Servings: 6 servings
Author: Faithful Plateful
"Meaty" Sauce
  • 3/4 cup vegetable broth
  • 1 cup textured vegetable protein, dry
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 TBSP Italian seasoning
  • 1 TBSP dried basil
  • 1 TBSP soy sauce (or alternative)
  • 1/2 tsp black pepper
  • 1 TBSP red wine vinegar
  • 32 oz your favorite spaghetti sauce or marinara sauce
  • 16 oz whole grain spaghetti noodles
  1. In a large skillet, heat the vegetable broth until it's boiling. Turn heat to medium, then add the cup of TVP and stir well for it to rehydrate.

  2. Sprinkle the spices and soy sauce over the TVP, stirring well, until it starts to become more dry.

  3. Stir in the jar of marinara sauce, and the red wine vinegar. Taste and add more salt or some red pepper flakes for heat.

    Heat the TVP sauce through while you cook the spaghetti noodles.

  4. Stir the sauce over the cooked spaghetti and enjoy. I like to put red pepper flakes on mine and a sprinkle of "parmesan."

Recipe Notes

There are many recipes for plant-based "parmesan" but here's what I do: mix 3/4 cup almond flour, 1/4 cup nutritional yeast, 1/2 tsp garlic powder, and 1/2 tsp salt. Store in a jar in the fridge and sprinkle on pasta.

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    1. Yes! Sometimes I’m lazy and don’t want to chop anything, haha. But I agree that’s more flavor and more nutrients.

  1. Faith, I’d love more recipes using TVP. I have two packages in my pantry but I can’t remember which of my hundreds o recipes I want to try that I purchased it for. LOL Penny

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