Skip to main content

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 ©

Labels:

Comments

  1. UnknownDecember 15, 2010 at 4:53 PM

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

    ReplyDelete
  2. Priya SureshDecember 15, 2010 at 11:09 PM

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

    ReplyDelete
  3. AlessandraDecember 16, 2010 at 9:23 AM

    Usually only Western vegetarians use soy protein fake mince!

    ReplyDelete
  4. AlessandraDecember 16, 2010 at 10:42 AM

    Ciao, this looks great!!

    ReplyDelete
  5. AlessandraDecember 16, 2010 at 5:39 PM

    CIao Alessandra!

    ReplyDelete
  6. AlessandraDecember 16, 2010 at 5:53 PM

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

    ReplyDelete
  7. PatriziaDecember 16, 2010 at 8:24 PM

    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

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more