You will love this pasta bolognese! This traditionally meaty Italian dish is given a vegan makeover with beefy soy protein crumbles. The delicious homemade sauce gives this entrée that authentic Italian flavor. Yum!

Pasta Bolognese [Vegan]

Calories

393

Serves

4

Cooking Time

30

Ingredients

  • 2 cups textured vegetable protein (TVP)
  • 2/3 cups vegetable broth
  • 2/3 cups red wine
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1/2 of 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium celery stalk, finely chopped
  • 4.23 ounces mushrooms, finely chopped
  • 1/2 of 1 small green pepper, finely chopped
  • 2 medium garlic cloves, minced
  • 1 14-ounce can of crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano

Preparation

  1. Heat a large saucepan over medium heat. Add the textured soy, vegetable broth, red wine, and soy sauce. Reduce the heat to medium-low and cook, stirring frequently, until the soy is soft and most of the liquids are absorbed, about 10 minutes. Pour into a bowl and set aside.
  2. Heat the oil in the same saucepan over medium heat. Stir in the onion, carrot, celery, mushrooms, green pepper, garlic, crushed tomatoes, salt, and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the vegetables are soft, about 15 minutes. Add the textured soy and the oregano, mix well with a wooden spoon. Cook, stirring frequently and scraping the bottom of the pot, until it is thick and fragrant, around 5 minutes.
  3. Toss with warm cooked pasta.

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Nutritional Information

Per Serving: Calories: 393 | Carbs: 38g | Fat: 11g | Protein: 30g | Sodium: 526mg | Sugar: 18g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Azucena Noriega

See My Recipes

My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test, and taste international recipes, and if I really like them, I share them on my blog, Sweet Cannela. I live in Mexico City, which has an altitude of 7,350 ft above sea level, so I like to experiment with recipes for baking at high altitudes. I am interested in making healthier recipes, using good quality ingredients, and reducing the consumption of animal products.

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