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 ©

Comments

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

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

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

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

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

    ReplyDelete

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