Vegan Spaghetti Bolognese

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Show me a kid that doesn’t like Spaghetti Bolognese. Our family is no different than most and my kids absolutely love this classic. I used to make it for almost every gathering or celebration for kids (and of course adults) and their friends. Until we switched to plant based that is.... I’ve tried so many recipes for alternatives- lentils, mushrooms, different vegetables, beans and nuts. They were all delicious but not The Bolognese I wanted. My last hope was tofu and..... it actually worked!!! It was the best version of the classic bolognese (well maybe not exactly the classic, but the Bolognese we were used to and loved) I kept the recipe of my Bolognese the same and just used very firm tofu instead of ground meat. It was perfect, my kids were eyeballing their plates with great suspicion, lol. 

You can use your own recipe for Bolognese and just do what I did - use tofu instead of meat or you can try this recipe that I’ve been making with ground meat before and adapted to my vegan tofu version. 

This is a big batch that would make 6 - 8 generous servings. I usually serve half of that and freeze the rest for another time. 

Needless to say, this is a great lasagna sauce that would become your family’s favorite.  

 

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Ingredients:

  • 300g block of very firm tofu

  • 2 medium carrot

  • 200g mushroom

  • 3 cloves of garlic  

  • 2tbs olive oil  

  • 2 cans of chopped tomatoes (or 5, 6 medium fresh tomatoes) 

  • 1tbs tomato paste

  • 1tbs molasses  

  • 1tbsp soy sauce  

  • 1tsp cinnamon  

  • 1/2tsp nutmeg  

  • 1tsp oregano

  • salt, pepper to taste

  • handfull of basil leaves  

  • 1tbs nutritional yeast (optional) 

  • half the pack of whole-wheat spaghetti 250g

     

Method: 

Mash the tofu with potato masher, set aside. In a food processor pulse the carrot chunks into a grainy consistency, the pieces should be the size of rice grains. Set that aside and do the same with mushrooms, careful not to over process it into a mash. Chop up or grate garlic on microplane. 

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Heat up olive oil in a saucepan, throw in the mushrooms and carrots. Sauté it for a couple of minutes then add garlic, spices, salt and pepper. Sauté until fragrant then add tofu. Now add soy sauce, tomato paste and molasses, mix well and sauté for few more minutes. Add canned or fresh chopped tomatoes, season it with salt and pepper and let it cook for 10, 15 minutes adjusting the consistency. Add a little water if it’s too thick or let it reduce down if it’s too watery. 

In the meantime cook spaghetti according to the instructions on the package. I love all my pasta aldente.

Once the sauce is done add nutritional yeast (optional) and chopped basil leaves, turn off the stove. 

Drain cooked spaghetti, add half the sauce, mix well, serve and let the family dig in immediately. 

Let the rest of the sauce cool down to room temperature, store it in an airtight container and freeze it up to 3 months


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Sincerely V