Delicious and Easy Vegan Bolognese Recipe
Welcome to Young Man Cooking, where delicious and easy recipes are a cut above the rest. Today, we have a mouthwatering plant-based Bolognese recipe that will satisfy your taste buds. Made with tofu, vegetables, and a flavorful sauce, this dish is a real treat.
In a stockpot, heat 2 tablespoons of olive oil and sauté the red onions and garlic for 2-3 minutes. Add salt, pepper, crushed pepper flakes, and dried oregano, and cook for another 2-3 minutes. Then, add carrots and celery, and sauté for 5-6 minutes until they develop a nice color. Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine and cook for an additional 2-3 minutes. Add the crumbled tofu and tomato puree to the pot, and give the sauce a good stir. Place the lid on the pot, leaving it half-covered, and let it simmer on medium-low heat for 20-30 minutes.
While the sauce is simmering, bring a pot of water to boil and cook the pasta according to package instructions. Reserve about half a cup of pasta water to add to the sauce later. Once the pasta is cooked, drain the water and transfer the noodles to the sauce. Cook for another minute or two, stirring gently to avoid breaking the noodles.
Plate the noodles and sauce, and top with fresh basil and cracked pepper. The result is a stunning dish that is both salty and savory, with a touch of spiciness. The tofu crumble adds a meaty texture, while the sweetness of the Tomatoes, onions, carrots, and freshness of the celery create a well-balanced flavor profile.
Ingredients:
- 200 grams of extra firm tofu
- 2 tablespoons of chili oil
- 1 tablespoon of soy sauce
- 1.5 tablespoons of dark soy sauce
- 1 red onion, finely chopped
- 4 cloves of garlic, finely chopped
- 4 stalks of celery, finely chopped
- 2 tablespoons of tomato paste
- 1/2 cup of red wine
- 3 cups of tomato puree
- Fresh basil and cracked pepper for garnish
Cooking steps:
- In a stockpot, heat 2 tablespoons of olive oil and sauté the red onions and garlic for 2-3 minutes.
- Add salt, pepper, crushed pepper flakes, and dried oregano. Cook for another 2-3 minutes.
- Add carrots and celery, and sauté for 5-6 minutes until they develop a nice color.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and cook for an additional 2-3 minutes.
- Add the crumbled tofu and tomato puree to the pot, and give the sauce a good stir.
- Place the lid on the pot, leaving it half-covered, and let it simmer on medium-low heat for 20-30 minutes.
- While the sauce is simmering, bring a pot of water to boil and cook the pasta according to package instructions.
- Reserve about half a cup of pasta water.
- Once the pasta is cooked, drain the water and transfer the noodles to the sauce. Cook for another minute or two.
- Plate the noodles and sauce, and top with fresh basil and cracked pepper.
