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This beefless Bolognese sauce is worth trying. The soy crumbles absorbs the flavor of the spices, herbs and vegetables. It’s light but it has a meaty texture.
This beefless Bolognese sauce is worth trying. The soy crumbles absorbs the flavor of the spices, herbs and vegetables. It’s light but it has a meaty texture.
Beefless Bolognese Sauce [Vegan]
This Recipe is :
Ingredients
For the Bolognese “Meat:”
- 2 cups hydrated soya or TVP
- A big bunch of fresh parsley leaves, finely chopped
- Steak spice, a generous dash
- 1 teaspoon powdered paprika
- Tamari sauce, a generous dash
For the Tomato Sauce:
- 3 celery sticks with leaves, chopped
- 1 cooking onion, chopped
- 2-3 garlic buds, chopped
- 1 cup pure tomato purée (no sugar; no salt added)
- 1 cup dry white wine
- The TVP mixture (from above)
- 1 cup vegetable stock, preferably homemade, add more stock if need be.
- 1 tablespoon tomato paste
- 2 tablespoons nutritional yeast
- Add a few shakes of dry Italian herbs
- Pink salt & ground pepper, to taste
Preparation
For the Bolognese:
- To hydrate the dry soy crumbles (TVP), put 1 1/2 cups dry soy crumbles in a small bowl and stir in 3/4 cup of boiled water or bouillon.
- Fluff with a fork. This will make 2 full cups of hydrated TVP. (Larger chunks may require more water or a 1:1 ratio)
- In heated pan with olive oil, sauté the hydrated TVP with the parsley, steak spice, paprika and tamari sauce. Sauté for 8-10 minutes. When done, transfer the soya mixture to a separate bowl and set aside.
For the Tomato Sauce:
- In deep narrow pot, heat the olive oil.
- Add and sauté for 5 minutes the celery, onion, garlic.
- Add the tomato purée and white wine and simmer with lid half on for 10 minutes, stirring occasionally. Then, process ingredients directly in the pot with a handheld blender.
- After, add the TVP/soy crumble mixture, vegetable stock, tomato paste, nutritional yeast, Italian herbs, salt and pepper.
- Simmer on low with lid half on for 6-8 minutes, stirring occasionally.
- Remove from heat, cover and let the sauce settle for a while. Serve with pasta topped with grated vegan parmesan cheese. Store left over sauce in a covered container in fridge.
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