Italian

Vegan bolognese

Name: Vegan bolognese recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 cups (200g) TVP (textured vegetable protein – from health-food shops); 2 cups (500ml) vegan beef stock (we used Massel brand); 1/2 cup (125ml) extra virgin olive oil; 1 onion, finely chopped; 2 celery stalks, trimmed, finely chopped; 1/2 fennel bulb, chopped; 1 carrot, finely chopped; 4 garlic cloves, finely chopped; 1 tbs dried chilli flakes (optional); 2 tbs tomato paste; 1 cup (250ml) red wine; 1 cup (250ml) soy milk; 1/2 cup chopped dried porcini mushrooms, soaked in 1/2 cup (250ml) boiling water; 1 tbs dried oregano; 400g can chopped tomatoes; 3 cups (750ml) tomato passata; 2 bay leaves; 1 vegan beef stock cube (we used Massel brand), crumbled; 1 tbs sweet paprika; 2 tsp each soy sauce & balsamic vinegar; 1 tsp caster sugar; 2 tbs chopped capers; 600g short pasta (we used paccheri); Basil leaves, to serve; Vegan parmesan (from health-food shops), to serve

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https://healthimprovements.info/recipes/vegan-bolognese-recipe-2/nsoa7gdh

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by delicious. team

delicious. team

Aug 08, 2019

Recipe by Shannon Martinez.

2 cups (200g) TVP (textured vegetable protein – from health-food shops)
2 cups (500ml) vegan beef stock (we used Massel brand)
1/2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
2 celery stalks, trimmed, finely chopped
1/2 fennel bulb, chopped
1 carrot, finely chopped
4 garlic cloves, finely chopped
1 tbs dried chilli flakes (optional)
2 tbs tomato paste
1 cup (250ml) red wine
1 cup (250ml) soy milk
1/2 cup chopped dried porcini mushrooms, soaked in 1/2 cup (250ml) boiling water
1 tbs dried oregano
400g can chopped tomatoes
3 cups (750ml) tomato passata
2 bay leaves
1 vegan beef stock cube (we used Massel brand), crumbled
1 tbs sweet paprika
2 tsp each soy sauce & balsamic vinegar
1 tsp caster sugar
2 tbs chopped capers
600g short pasta (we used paccheri)
Basil leaves, to serve
Vegan parmesan (from health-food shops), to serve

Method

1.

Place TVP and stock in a bowl and set aside.
2.

Heat oil in a heavy-based frying pan over medium heat. Add onion, celery, fennel, carrot, garlic and a large pinch of salt flakes. Cook for 6-8 minutes until softened.
3.

Add chilli and tomato paste, stir for 2 minutes, then add wine and cook for 2-3 minutes until reduced by half. Add soy milk, porcini and soaking liquid, TVP and stock, oregano, tomato, passata, bay leaves, stock cube and paprika. Bring to the boil, then reduce to low and cook for 1 hour 30 minutes or until thick.
4.

Add soy, vinegar, sugar and capers. Simmer for 10 minutes. Season to taste.
5.

Cook pasta according to packet instructions, then drain and stir through Bolognese sauce. Divide among serving bowls and top with basil and vegan parmesan. Serve immediately.