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January 31, 2018
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]
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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AUTHOR & RECIPE DETAILS
Eating right is fundamental to maintaining good health and preventing disease. It is also important for the environment. Julie combines her years of medical experience with her passion for healthy eating to bring you nutritious and delicious recipes. With Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education, Julie has worked in a variety of health care settings, from intensive care to medical-surgical to community and public health. She has taught in nursing faculties in Toronto, Canada and in Geneva, Switzerland, and has done consulting work with the International Council of Nurses (ICN). Julie is constantly experimenting in the kitchen to come up with healthy recipes that everyone can enjoy. As the founder of Health Continuum, she believes that good health is more than the sum of its parts.
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