Vegan Bolognese Sauce

Usually I don't use this kind of soy meat, I rather make a bolognese sauce with lentils, much easier, but I saw the packet in the supermarket, and for Xmas I like to make lasagne with bolognese sauce, so I went for it.

I soak the textured soy with 500 ml of vegetables stock, it triples in size.

In the meantime I cleaned one large carrot, 2 celery stalks with leaves, 2 shallots, 2 garlic cloves and some Italian parsley.

I chopped the veggies and sautéed them with olive oil,

I added the textured soy and a glass of red wine, then 1 800 ml can of Italian chopped tomatoes, and 3 tbsp of tomato puree. At this point I let the sauce simmer for a couple of hours, adding salt and black pepper from time to time, tasting it to see if it needed more. Soy protein is very low in fat, so I added more olive oil.

It also needed more wine, but I finished the bottle. My husband had opened a nice 10 years old Australian red, to air. I put some of it in too, even if he looked at me badly. That wine was to good to cook with!
But just a little... and it made the sauce so nice :-). In the end he agreed with me, and then the wine needed to be drunk, or used!

Ready!!! Just don't use it with spaghetti please: spaghetti bolognese is not right, use it for tagliatelle, lasagne, or short pasta :-).

Photos and Recipes by Alessandra Zecchini ©


  1. Oh very cool, I would have had no idea this even existed!

  2. Thats truly an interesting sauce, dunno whether we get them here..

  3. Usually only Western vegetarians use soy protein fake mince!

  4. Grazie!! Yes, there will be more to come. Un bacio!

  5. Ciao Alessandra,
    grazie della visita!Ma sei, ahimé, finita sul vecchio blog.
    L'indirizzo del nuovo è
    Hai dei bellissimi blog, molto molto interessanti!
    A presto!


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