Weeknight · Instant Pot · about 30 minutes

Vivace! Vegan Spaghetti Bolognese

Name: Vivace! Vegan Spaghetti Bolognese
Total time: 30 min
Yield: 6 servings
Ingredients: 890 ml water; 1 "No Beef" bouillon cube; 90 g TVP (textured vegetable protein); 3 tbsp dried chopped onion; 1 tsp granulated garlic; 1 ½ tsp dried oregano; 30 ml olive oil; 180 ml red or white wine; 1 jar marinara sauce; 454 g thin spaghetti

A one-pot vegan spaghetti — TVP hydrated into a savory base, then the pasta cooked right in jarred sauce and wine. No separate pasta pot, and a meaty-tasting bolognese that's entirely plant-based.

~30 min total 5 min pressure Instant Pot method

Effort ●●○○ Time ●○○○ Anytime

Instant PotVegan

Servingsamounts scale to match

Units

Ingredients

Hydrate the TVP first, then cook the spaghetti right in the sauce. The TVP drinks up the seasoned broth so it carries flavor like browned meat. Break the spaghetti to fit and press it under the liquid — don't stir it in — and quick-release under a dish towel to tame the starchy spray.

Easier, if you like

A good jarred sauce is the backbone — no need to make sauce from scratch.
No mini wine bottle? Use ¾ cup of any dry red or white, or extra broth with a splash of balsamic.

Method

Cook's notes

This is the vegan one-pot — distinct from the long-simmered Marcella Bolognese in The Showroom; here TVP and a good jar of sauce do the work fast.

Don't stir the pasta in before cooking — layer it on top and submerge it, or it clumps and scorches on the bottom.

Thin spaghetti cooks in about 5 minutes under pressure (roughly half the box time); adjust for thicker shapes.

Gardein Beefless Ground in place of the TVP makes it even more meat-like.

Vegan as written; gluten-free with a pasta swap

Gluten-free: use gluten-free spaghetti (cook time is similar — check the box) and stir gently.

Alcohol-free: replace the wine with broth plus a teaspoon of balsamic vinegar.