Meaty “Meat” Pasta

Meaty “Meat” Pasta

Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets.


Serves: 4-6 Time: 45-60 minutes

Meaty “Meat” Pasta

  • 1 1/2 cups textured vegetable protein (TVP)
  • 6 cups water
  • 1 Tbs soy sauce
  • 1 Tbs apple cider vinegar
  • 3 Tbs red miso paste
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1/2 cup old-fashioned rolled oats (can be gluten-free)
  • 1 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 yellow onion, diced
  • 1 can diced tomatoes
  • 12-16 oz. tomato sauce
  • 1 Tbs tomato paste
  • 2 tsp dried oregano
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • Cooked pasta or spaghetti


  1. Combine the water, TVP, soy sauce, and apple cider vinegar in a medium-large pot. Bring to a boil.
  2. Once boiling, reduce heat to low and simmer for 15 minutes.
  3. After the TVP has cooked, allow it to cool before draining through a fine mesh strainer. Squish the excess liquid out of the TVP by pressing it by hand or with the back of a spoon.
  4. Mix the strained TVP with the oats, garlic powder, red miso, and nutritional yeast in a large bowl. Mix with your hands until well combined.
  5. Then, set a skillet to medium heat. Once hot, lightly coat the bottom of the pan with olive oil.
  6. Sauté the TVP, stirring continually for about 15 minutes, until lightly browned.
  7. Deglaze the pan with a splash of water or white wine vinegar, then add the onion and minced garlic. Mix for 7 minutes.
  8. Add the remaining seasonings, tomatoes, tomato sauce, and tomato paste until well combined. Reduce heat to low, cover the skillet with a lid, and simmer for 15-20 minutes. Taste and adjust salt and pepper as desired.
  9. Once done, serve over pasta and enjoy!

Nutrition Information

Nutrition Disclaimer

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