TVP Spicy Lasagne Pasta

Think of this like a mix between an arabiata sauce and a lasagne soup - perfectly creamy, spicy and comforting. Plus it packs in 33g protein per portion!

Ingredients

Method

Nutrition

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Step 1

Rehydrate the TVP in a bowl with the vegan beef stock and a cup of water.

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For

1

M

I

1

cup

TVP

1

Vegan beef stock cube (we used Oxo)

1

cup

Cashews, soaked in hot water for 1 hour+ then blended

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Per Serving

Calories

665kcal

Fat

23g

Saturates

4g

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Notes

If you want to make this one tofu (I knew you were thinking it!), make a portion of the tofu 'ground beef' and use that instead of the TVP! It's great for meal prep and will keep for 3 days in the fridge.

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