Save on Bob's Red Mill at Vitacost
Bob's Red Mill TVP Textured Vegetable Protein Description
One, 12 oz. resealable pouch
Gluten Free; Vegan; Vegetarian; Kosher Pareve
Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
Complete protein; contains all essential amino acids
Great vegetarian meat substitute
Easy to prepare and takes on the flavor of the recipe to which it is added.
- Gluten Free; Vegan; Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Complete protein; contains all essential amino acids
- Great vegetarian meat substitute
Directions
Basic Cooking Instructions
¾ cup + 2 Tbsp Water or Vegetable Broth
1 cup Bob's Red Mill® TVP®
To Rehydrate: Pour boiling water or broth over TVP®. Stir and let stand for 5-10 minutes.
To Cook in Microwave: Place in a microwave-safe bowl, cover tightly with plastic wrap and cook in high for 5-6 minutes; check after 2 minutes and add more liquid if needed.
Once TVP® has been rehydrated, it must be kept refrigerated.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (25 g)
Servings per Container: About 14
| Amount Per Serving | % Daily Value |
|
Calories | 90 | |
|
Total Fat | 0 g | 0% |
|
Saturated Fat | 0 g | 0% |
|
Trans Fat | 0 g | |
|
Cholesterol | 0 mg | 0% |
|
Sodium | 0 mg | 0% |
|
Total Carbohydrate | 9 g | 3% |
|
Dietary Fiber | 5 g | 18% |
|
Total Sugars | 2 g | |
|
Includes 0g Added Sugars | | 0% |
|
Protein | 13 g | |
|
Vitamin D | 0 mcg | 0% |
|
Calcium | 62 mg | 4% |
|
Iron | 2 mg | 10% |
|
Potassium | 643 mg | 15% |
|
Other Ingredients: Defatted soy flour.
Contains: Soy.
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Reviews
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Vegan Spinach Bolognese Lasagna
With layers of a lighter, plant-based Bolognese sauce, spinach, basil, vegan mozzarella and no-boil noodles, this lasagna is vegan comfort food at its finest and easiest. The aromatic sauce comes together quickly in one pan, and there’s no need to pre-boil the noodles. Assemble in alternating layers of green lentil pasta (straight out of the package), plentiful sauce (it’s what cooks the noodles) and dairy-free cheese. Baked for a mere 35 minutes, better-for-you culinary cheer is only a moment away.
Vegan Spinach Bolognese Lasagna
- 2 Tbsp. olive oil
- 1 chopped yellow onion
- 2 tsp. minced garlic
- 2 large organic tomatoes (diced)
- 1/4 tsp. Redmond Real Salt
- 1 tsp. oregano
- 1 tsp. thyme
- 1 lb. plant-based ground beef
- 1 25 oz. jar vegan Bolognese sauce
- 1 pkg. Explore Cuisine Organic Green Lentil Lasagna Oven-Ready Noodles
- 4 cups spinach
- 1/4 cup fresh basil (chopped)
- 1 8 oz. bag plant-based mozzarella-style shredded cheese
- Preheat oven to 400 degrees F.
- In large sauté pan over medium heat, heat olive oil and add onions and garlic; sauté until translucent, about 5 minutes.
- Add tomatoes, salt, oregano and thyme; cook about 10 minutes, stirring constantly.
- Add plant-based ground beef; stir frequently to break into fine pieces.
- Pour in 3/4 jar of Bolognese sauce and cook for 2 minutes.
- Into 18x12-inch lasagna pan, pour last 1/4 jar of sauce evenly across bottom.
- Layer noodles across sauce; spoon on sauce from sauté pan to completely cover noodles; add layer of spinach. Finish with sprinkle of basil and layer of cheese.
- Add another layer of noodles, cover completely with remaining sauce, spinach and basil, ending with layer of cheese.
- Bake 35 minutes.
Note: No-boil noodles cook in sauce. Make sure to cover noodles completely.
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