TVP Gnocchi
This vegan TVP Gnocchi Bolognese Bake is comfort food made easy – just dump everything into one dish and bake until bubbly and golden. It’s cosy casserole dish, high in protein and perfect for those lazy weeknights when you still want something homemade and hearty.
Ingredients
Base veggies & aromatics
- 2 tablespoon olive oil
- 1 large onion finely chopped
- 2 carrots finely diced
- 1 celery stalk finely diced
- 3 garlic cloves minced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Protein & sauce
- 800 g fresh gnocchi refrigerated
- 145 g textured vegetable protein dry (no need to hydrate)
- 700 g tomato passata
- 750 ml vegetable stock
- 2 tablespoon tomato paste
- 2 teaspoon vegan Worcestershire sauce
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon soy sauce
- dash maple syrup
Add-ins & toppings
- 6 fresh basil leaves torn, stirred through after baking
- extra olive oil for drizzling to finish
Instructions
Quick flavour roast
- In your baking dish, toss together the base veggies and aramatics: onion, carrot, celery, garlic, tomato paste, thyme, oregano, paprika, olive oil, salt + pepper. Spread evenly and place uncovered in a 220 °C fan oven for 8–10 min, until the veggies start to sizzle and caramelise around the edges. → This step mimics stovetop browning and builds that rich, sweet base.
Build the sauce
- Reduce oven to 190 °C fan. Add the protein and sauce: TVP (dry), passata, stock, Worcestershire, soy, maple syrup, bay leaf. Stir well to combine and make sure TVP is submerged.
Bake
- Cover tightly with foil and bake 40–45 min, stirring halfway.
Serve
- Serve with fresh basil and vegan mozzarella or parmesan.
Tried this recipe?Let us know how it was!