This is such a rich pasta sauce, and one that I use in so many recipes beyond just pasta, that I thought it deserved another appearance here for those who might have missed it the first time around. The great thing about this sauce, especially for gluten-free vegans or vegetarians, is that it is very hearty in flavor and high in protein, too. The only way I can imagine you'd be disappointed with this recipe is if you find it didn't deliver enough sauce for all the uses you've devised for it. Come to think of it, why not double it now and freeze half for later?
1/2 c TVP
1c boiling vegetable bouillon
3T olive oil
2 large onions
10 oz cremini mushrooms, sliced thick
4 large garlic cloves
1T dried basil
1/2 c chopped Italian (flat) parsley
1/2 c chopped black olives
3 28oz cans crushed tomatoes
Mix TVP and broth. Let sit until liquid is absorbed.
In large soup pot add oil, TVP and all but tomatoes.
When onions are translucent, add tomatoes.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.