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.
Nutrition
Calories: 350kcal