What gives this vegan Bolognese its meaty texture?

The meaty texture in this Bolognese comes from rehydrated TVP soy granules, which are cooked with onions, celery, and garlic.

Can I substitute the red wine in this recipe?

Yes, the recipe notes that you can substitute the red wine with vegetable broth or white wine if preferred.

Why is a whole carrot added to the sauce?

A whole carrot is added to the sauce specifically for sweetness and can be removed after simmering if desired.

How does this Bolognese get its umami flavor?

This Bolognese gets its umami depth from dark miso paste, which is incorporated early in the cooking process, and nutritional yeast flakes.

How should I store leftover Bolognese sauce?

The cooked Bolognese sauce can be stored in the refrigerator for several days in an airtight container, or frozen for longer storage.

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Bolognese
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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A generous serving of vegan Bolognese sauce, rich red in color, coating spaghetti pasta, topped with grated vegan parmesan and red pepper flakes.

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Bolognese [Vegan]

Dairy Free

Vegan

This bolognese sauce is perfect to put over pasta!

Ingredients You Need for Bolognese [Vegan]

spaghetti or pasta of choice, cooked according to package
150 gr (1 1/2 cups) TVP soy granules + 1/2 cup boiled water
3 tablespoons (tbsp) olive oil, extra virgin
2 medium cooking onions, chopped fine
2-3 celery ribs (with some leaves), chopped fine
2-5 garlic cloves, grated
1 tbsp dark miso paste + a tiny splash of water (can sub. with soy sauce)
1 cup red wine or vegetable broth (can also sub. with white wine) *see note below
400 gr jar tomato pulp or fresh ripe chopped tomatoes with their juices
700 gr bottle tomato purée (Passata)
2 tbsp tomato paste
2 tbsp nutritional yeast flakes (levure maltée) or grated dairy parmesan
1 carrot, peeled and added whole (for sweetness; can be taken out later)
1 tbsp dry oregano + a few dry bay leaves
About 2 cups (or more) of water
Ground pepper + a pinch of salt (there’s salt in miso, so not too much!)
Topping: grated vegan parmesan, dry red pepper flakes

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How to Prepare Bolognese [Vegan]

Transfer the dry TVP into a medium-size bowl. Add 1/2 cup boiled water and mix with a fork. Cover and let the soy rehydrate for a minute. Mix to fluff it up and put the lid back on. Set this aside while you prepare other ingredients.
Finely chop the onions, celery and grate the garlic. Add these to a bowl and set aside.
Have remaining ingredients nearby and ready to go.
On stove top on medium-high, heat up the olive oil in a big dutch oven or pot. When oil shimmers, reduce heat to medium-low and add the prepared onions, celery and garlic. Cook for three minutes to soften in the oil, mixing regularly.
Add the rehydrated TVP and mix to combine with the onion, celery & garlic. Cook for another 3 minutes, mixing regularly.
Add the miso paste along with a tiny splash of water and mix this until the miso is fully incorporated into the soy. Cook and mix regularly for 3 minutes.
Add the 1 cup of red wine to deglaze the bottom of the pot. Mix and cook for a minute.
Add the tomato pulp and purée. (You can add a bit of water into the empty glass bottle and jar, giving these a shake to gather any leftover tomato stuck inside. Pour this in.)
Add the tomato paste, nutritional yeast, carrot, oregano, bay leaves, pepper & pinch of salt. Give it all a really good mix.
Add 2 cups of water (can add more later if you prefer a more fluid sauce). Mix again and cover. Bring to a boil, keep mixing and then reduce heat to medium-low. Allow sauce to simmer, thicken and cook for 30 minutes with the lid on, mixing regularly.
Remove from heat, stir and cover. Allow the sauce to settle & thicken further until you’re ready to prepare your meal. You can remove the carrot or leave it in. Adjust water content, if need be.
Cook spaghetti or pasta of choice according to package and add the sauce to the servings. Can top with grated vegan parmesan or dry red pepper flakes.
When sauce has cooled, store it in an air tight container in the refrigerator for up to 5 days. Can be reheated on the stove top or in microwave. The sauce also freezes well.

Nutritional Information

*Note: If using vegetable broth or white wine instead of red wine, I like to add 1 tbsp of balsamic vinegar to give it that depth of flavour found in red wine.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.