Vegan Pasta Bolognese
Everybody loves the original Italian Sauce Bolognese or Pasta Asciutta. Luckily, you can make Bolognese without minced meat and use soya mince / soy granulate or variations of tofu as a meat substitute. In today’s recipe I will prepare both of the two most common vegan Bolognese versions of and will determine whether soy granulate or tofu is better at making Bolognese as close as possible to the original. It’s therefore TOFU versus SOYA MINCE/SOYA GRANULATE. Let the games begin!
Video
Ingredients
- Celery
- 1 Onion
- Canned Tomatoes
- Garlic cloves (to taste)
- Tofu (1 200g package of firm tofu and 1 200g package of smoked tofu)
Tofu/Soya Mince Spice Mix
- For the spice mix for both tofu and soya mince:
- Dark soy sauce - 1 tbsp
- Miso paste - 1 tbsp
- Sriracha Sauce - 1 tbsp
- Veggie broth / Salt - 1-2 tbsp
- Mustard - 1 tbsp
- Nutritional Yeast - 1 tbsp
- Plant oil - 2-3 tbsp
- Corn starch (or other) - 1 tbsp
Sauce Spice Mix
- Basil (dried) - 2 tsp
- Oregano (dried) - 2 tsp
- Thai basil (optional but great addition) - 1 tsp
- Parsley - 2 tsp
- Sweet Paprika - 1 tsp
- Thyme – a pinch
- Sweet Paprika powder - 1 tsp
Instructions
Soya Mince Preparation
- Put soy granulate/soya mince into hot veggie broth for 20 minutes to soak up the water.
- Drain the soya mince and wrench it out.
- Marinate your soy granulates with the soya mince spice mix.
- Assemble your marinated soya mince on a piece of baking paper and put it in the oven at 185°C for 15-20 minutes. Stir every 5 minutes in order for your mix to brown evenly. Don’t worry if it seems to crispy for you, as it will rehydrate when being added to the sauce anyways.
Tofu Preparation
- 1 used one normal tofu and 1 smoked tofu (200g package). Take out tofu and drain water from package. Cover tofu with a kitchen cloth and place something heavy on it in order to press out excess water.
- After 20 minutes, unpack tofu from the wet towel and scramble the tofu with your hands into small lumps and pieces at the size of minced meat.
- Marinate your tofu with the tofu spice mix.
- Assemble either your marinated tofu on a piece of baking paper and put it in the oven at 185°C for 15-20 minutes. Stir every 5 minutes in order for your mix to brown evenly. Don’t worry if it seems to crispy for you, as it will rehydrate when being added to the sauce anyways.
Sauce Preparation
- For vegetables, chop up celery, 1-2 medium sized carrots, some garlic cloves and 1 onion.
- Brown onions and caramellize them by browning them with 1 tsp of sugar and some plant oil in your work. Add celery, carrots and garlic. Add 1 bay leaf.
- Then, either use 4cl of white whine or red whine to deglaze or combine both. Add 1 cup of water and 1 cup of sieved tomatoes.
- Next to additional salt - if needed – don’t forget to apply some freshly ground pepper to your sauce.
- When your tofu/soya mince mix is ready add it to your sauce and turn off the heat. Then add your sauce spice mix.
- While preparing pasta of your choice next to the sauce according to the cooking time printed on the package, scoop off some pasta starch water and add to your sauce...
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