Indulge in the comfort of Italian cuisine with a vegan twist! This Vegan Bolognese features tofu crumbles richly seasoned with miso, nutritional yeast, and soy sauce, enveloped in a luscious tomato sauce. It’s vegan, hearty, and remarkably satisfying!
This recipe is Budget-friendly, Vegan, Dairy-Free, and can be Gluten-Free if you use gluten-free pasta.
Ideal for family dinners or weeknight meals, this dish brings a delicious and animal-friendly version of Bolognese to your table.
Vegan Bolognese Recipe
To get the best out of this dish, simmer the sauce until it thickens, allowing all the flavors to infuse wonderfully.
Crumble & Season Tofu
- In a large pan, heat some oil over high heat.
- Crumble 14 oz of tofu into the pan and cook until browned and crispy.
- Add 1 tsp of miso paste, 4 tbsp of nutritional yeast, and 3 tbsp of soy sauce.
- Cook for an additional 3 minutes and then set aside.
Prepare Vegetables
- In the same pan, add some olive oil.
- Finely chop 1 onion, 2 carrots, and 2 celery stalks.
- Sauté the vegetables in the oil until they soften.
Assemble the Sauce
- Add the seasoned tofu crumbles to the sautéed vegetables in the pan.
- Add 2 cups of crushed tomatoes, 1 cup of water, 2 tbsp of tomato paste, and 1/2 cup of oat milk.
- Stir well to combine.
Final Cooking Steps
- Reduce heat to low and let the sauce simmer for 40-60 minutes until it thickens.
- Season with salt and pepper to taste.
- In a separate pan, cook your choice of pasta.
- Drain the pasta, reserving some pasta water.
- Add the sauce and a little pasta water to the cooked pasta and mix until well-coated.
- Serve hot, garnished with vegan parmesan.
Vegan Bolognese
This Vegan Bolognese offers an excellent balance of protein and flavors, making for a satisfying meal for vegans and non-vegans alike.
Equipment
- Large pan
- Chopping board
- Knife
- Cooking spoons
Ingredients
- 400 g (14oz) tofu crumbled
- 1 tsp miso paste
- 4 tbsp nutritional yeast
- 3 tbsp soy sauce
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 2 cups crushed tomatoes
- 1 cup water
- 2 tbsp tomato paste
- 1/2 cup oat milk
- Pasta of your choice
- Vegan parmesan for garnish
- Salt & pepper to taste
Instructions
Tofu Crumble
- Heat oil and brown crumbled tofu.
- Add miso, nutritional yeast, and soy sauce. Cook 3 mins. Set aside.
Sauté Vegetables
- In oil, sauté chopped onion, carrots, and celery.
Make Sauce
- Combine tofu crumble with sautéed veggies.
- Add crushed tomatoes, water, tomato paste, and oat milk. Stir.
Final Steps
- Simmer 40-60 mins until thick. Season to taste.
- Cook pasta, reserve some water.
- Mix sauce, pasta, and pasta water. Serve with vegan parmesan.
Notes
For added depth, consider incorporating a splash of red wine.
You can enrich the sauce further with herbs like basil or oregano.
More oat milk can be added for a creamier sauce.
You can enrich the sauce further with herbs like basil or oregano.
More oat milk can be added for a creamier sauce.