Palmer Plates: Vegan Bolognese Deliciousio

May 15, 2026

Our Health & Nutrition team traded the lab for the kitchen! Looking for a comforting pasta dish with all the hearty texture and depth of a traditional Bolognese—without the meat? This recipe delivers bold flavor, satisfying texture, and weeknight-friendly simplicity using PURIS® TPP 80 as the star ingredient.

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Ingredients

1 lb PURIS® TPP 80 (pre-hydrated)
½ cup yellow sweet onion, diced
½ cup red pepper, diced
1 cup cremini mushrooms, diced
2 garlic cloves, minced
2 tbsp tomato paste
1 cup red wine
1 jar premium marinara sauce
1 tsp oregano
1 tsp thyme
Salt and freshly cracked black pepper, to taste
Parmesan Reggiano, for serving
Olive oil
Pasta of choice
Garlic bread, for serving

Instructions

1. Build the Flavor Base

Heat a generous drizzle of olive oil in a large skillet or sauté pan over medium heat. Add the onion, red pepper, and garlic. Season with salt, pepper, oregano, and thyme. Sauté for 2–3 minutes until fragrant and slightly softened.

2. Add the Mushrooms

Stir in the diced cremini mushrooms and continue cooking for another 2–3 minutes until the mushrooms begin to release moisture and develop color.

3. Incorporate the Tomato Paste

Add the tomato paste and stir until fully incorporated with the vegetables. Cook for 1–2 minutes to deepen the flavor and caramelize slightly.

4. Deglaze with Red Wine

Pour in the red wine and allow it to simmer gently, scraping up any flavorful bits from the pan.

5. Add the PURIS® TPP 80

Stir in the pre-hydrated PURIS® TPP 80 and bring the mixture to a simmer, allowing the protein to absorb the rich flavors.

6. Finish the Sauce

Add the marinara sauce and return to a low simmer. Let the sauce slow cook until thickened and ready to serve.

Serving Suggestions

Serve over your favorite pasta and top with freshly grated Parmesan Reggiano. Pair with warm garlic bread for the ultimate comfort meal.

Why We Love PURIS® TPP 80

PURIS® TPP 80 delivers the hearty texture consumers expect from a classic bolognese while supporting the growing demand for plant-based menu innovation.