You need to rehydrate TVP (textured soy protein.) but though it has no flavour, it does replace the texture of ground beef very well. To get a taste out of it, soak it in veg. stock before you use it. It will absorb some of the flavour.
Anyway, this may be a simple recipe, and I did adapt it from how my sister makes spag bol, but if you like spaghetti bolognese, then this should help:
I like to throw a handful of the dry TVP flakes into a sauce to add more texture. Well, I usually add more than a handful, depending on how much sauce I'm making! This is good for spaghetti sauce, Skyline Chili sauce (instead of the "normal" ground beef).
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