Vegan Bolognese Pasta
This is the easiest and quickest vegan Bolognese pasta you can make, ready in about 25 minutes. The textured soy protein sauce has a rich, hearty texture remarkably similar to the traditional meat-based recipe.
Ingredients
- 250 g spaghetti I used gluten-free spaghetti by Schar
Vegan Bolognese sauce:
- 100 g textured soy protein granules
- 1 onion chopped
- 4 cloves garlic minced
- 350 ml water or veggie broth
- 2 Tbsps dry veggie mix for soup it contains dry carrot, celery, and more
- 5 Tbsps tomato paste
- 1 tsp oregano
- 3 Tbsps olive oil
- 100 ml red wine
- salt and pepper to taste
Instructions
- Boil the spaghetti according to the instructions on the package.
- Heat the olive oil in a large pan.
- Add the onion and garlic and saute for 1 minute. Add the textured soy protein granules and stir to combine.
- Pour in the water or vegetable broth.
- Add the rest of the ingredients.
- Cook on low heat for 15 minutes, or until the liquid is absorbed by the soy granules.
- Serve on top of the pasta.
Notes
Easily made gluten-free by using gluten-free spaghetti (such as Schar). For a richer, deeper flavor, use vegetable broth instead of water. Store leftover sauce in an airtight container in the fridge for up to 3 days.