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Directions
Vegan Bolognese, 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 , So delicious! My boyfriend and I both loved it I made it as is and I would only change it up with ??, zucchini, and ?? because we love veggies in our spaghetti sauce Great job writing this recipe!, STREAMING NOW: EDEN EATS VEGAN BOLOGNESE 4 81 (17) Recipe by Kozmic Blues Cooking vegan for my favorite meat eater is quite an More Top Review by kilogramjam 19 PEOPLE DISCUSSING Join In Now OH MY GOODNESS this is so delicious! Thank you!!! 🙂 See All Reviews MAKE A TWEAK ASK A QUESTION ADD YOUR PHOTO READY IN: 30mins SERVES: 6 UNITS: US INGREDIENTS Nutrition 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 1?2 cup fresh parsley or 1?2 cup basil, chopped 1 lb whole wheat spaghetti ADVERTISEMENT DIRECTIONS In a large dutch oven, heat the olive oil over medium heat Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften Add a pinch of salt and pepper to taste Don’t add too much as you will be adding soy sauce later for color Then add dry italian seasonings and crushed red pepper, if using Mix well and add a bit more olive oil if pan looks dry Add minced garlic and stir until fragrant Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture Then add the soy sauce, which will give the TVP great flavor, and a bit darker color Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp Stir to coat all the tvp well, scraping the sides of the pan if needed Let simmer for a minute or two Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes Reduce heat to low, and simmer while you cook pasta Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente Drain pasta and place in large serving bowl Top with bolognese sauce, chopped fresh basil or parsley and serve MY PRIVATE NOTES Add a Note ADVERTISEMENT WATCH MORE Watermelon Cocktail Gummies (1m) Must-Try Ice Cream Sandwiches (4m) Tamarind Marinated Steak (47s) JOIN THE CONVERSATION ALL REVIEWS TWEAKS Q & A ASK A QUESTION Got a question? Ask it here! question by Anonymous just now (pending moderation) Hi there just wondering when to add the nutritional yeast Also when to add the bayleaf? Many thanks RECIPE MADE WITH LOVE BY @Kozmic Blues CONTRIBUTOR RECIPES 344 TWEAKS 13 PHOTOS 271 YOU’LL ALSO LOVE Vegan Creamy Spaghetti Bolognese Vegan Creamy Spaghetti Bolognese Vegan Bolognese Vegan Bolognese I WANT TO MAKE Search here or try our suggestions below BACK TO TOP All Categories Newsletters Site Map About Us Contact Us See all Scripps Networks Digital 2018 Scripps Networks, LLC All Rights Reserved Advertise With Us AdChoices Privacy Policy Terms of Use THIS WEEK ON GK: 54 Recipes You Need for Summer 21 Top-Notch Ice Cream Cakes Nigella: At My Table WATCH FREE ON DEMAND SHOWS RECIPES FOOD NEWS SUMMER GRILLING PARTY CENTRAL ABOUT US HOW TO WATCH OUR SHOWS Privacy Policy Contact Us Hi, Anonymous PROFILE SAVES ADD A RECIPE USER SETTINGS LOG OUT (For the Vegan Bolognese recipe) Hi there just wondering when to add the nutritional yeast Also when to add the bayleaf? Many thanks! It does look delicious!
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Steps
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1
Done
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In a Large Dutch Oven, Heat the Olive Oil Over Medium Heat. |
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2
Done
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Add the Chopped Onions and Carrots and Saute For About 5 Minutes, Until They Begin to Soften. |
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3
Done
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Add a Pinch of Salt and Pepper to Taste. Don't Add Too Much as You Will Be Adding Soy Sauce Later For Color. |
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4
Done
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Then Add Dry Italian Seasonings and Crushed Red Pepper, If Using. Mix Well and Add a Bit More Olive Oil If Pan Looks Dry. |
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5
Done
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Add Minced Garlic and Stir Until Fragrant. |
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6
Done
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Next Add the Dry Tvp, and Stir to Coat Evenly With Onion, Carrot and Spice Mixture. |
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7
Done
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Then Add the Soy Sauce, Which Will Give the Tvp Great Flavor, and a Bit Darker Color. |
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8
Done
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Pan Will Be Dry, So Quickly Add the Cup of Vegetable Broth to Rehydrate the Tvp. |
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9
Done
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Stir to Coat All the Tvp Well, Scraping the Sides of the Pan If Needed. |
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10
Done
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Let Simmer For a Minute or Two. |
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11
Done
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Next Add Your Can of Tomato Paste, Mix Well and Cook For a Minute or Two Before Adding the Large Can of Crushed Tomatoes. |
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12
Done
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as Sauce Begins to Bubble, Be Sure to Stir in the Tomato Paste Into the Crushed Tomatoes. |
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13
Done
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Reduce Heat to Low, and Simmer While You Cook Pasta. |
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14
Done
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Cook Whole Wheat Pasta in a Large Pot F Boiling Salted Water For 7-9 Minutes, or Until Al Dente. |
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15
Done
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Drain Pasta and Place in Large Serving Bowl. |
