Vegan Bolognese

Kozmic Blues's Note:

Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 -2 tablespoon olive oil
• 1 onion , chopped
• 1 carrot , diced
• 2 garlic cloves , minced
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes
• 1 cup textured vegetable protein , not re-hydrated
• 2 -3 tablespoons soy sauce (or Braggs liquid aminos)
• 1 cup vegetable stock
• 1 (6 ounce) can tomato paste
• 2 tablespoons nutritional yeast
• 1 (28 ounce) can crushed tomatoes
• ½ cup fresh parsley or ½ cup basil , chopped
• 1 lb whole wheat spaghetti

Directions:

1. In a large dutch oven, heat the olive oil over medium heat.
2. Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
3. Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
4. Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
5. Add minced garlic and stir until fragrant.
6. Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
7. Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
8. Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
9. Stir to coat all the tvp well, scraping the sides of the pan if needed.
10. Let simmer for a minute or two.
11. Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
12. As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
13. Reduce heat to low, and simmer while you cook pasta.
14. Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
15. Drain pasta and place in large serving bowl.
16. Top with bolognese sauce, chopped fresh basil or parsley and serve.

Reviews

[Lovaskon]

I used this recipe as a base, and then added a lot of additional stuff. It turned out great!
- I added maybe 2 cups of diced button mushrooms and more garlic.
- I used half olive oil, half toasted sesame oil for saut?eing the veggies because I think that gives the dish a fantastic flavor.
- I added about 2/3-3/4 cups of red wine.
- I only used one 14 oz can of crushed tomatoes, but added maybe 3/4 cups of soy milk. I like my bolognese thick and creamy!
- Instead of nutritional yeast, I used about 1/2 cup of vegan parmesan.
- I added the basil to the sauce before serving, instead of using it as a topping.

[Prose]

Ohhh, so comforting! I could have sworn I was eating meat sauce. I've added TVP to pasta sauce before, but this method made it way more flavorful. I served it over gluten-free linguine and topped it with My Vegan Parmesan. Thanks so much for posting! Made for Veg*an Swap, May 2010

[magpie diner]

I thought this was great! I agree, adding celery & wine is a great idea if you have any on hand, takes it that one step further. What I really loved about this is that you managed to use TVP and only one pot - I really appreciate that!! I made the recipe as written, added a touch of sugar and wishing I had some fresh basil. This reminds me of bolo sauce from childhood, it's thick and great comfort food - I like it and so did my kids. Thanks Kozmic!