Not only for meatless Monday – this Veggie Bolognese (with Soy Mince) is easy to prepare and really delicious. Nobody will notice the difference ;)
For the soy mince:
5.3 oz. (150g) soy mince (e.g. Veganz Soja-Granulat*)
2/3 cup (180ml) lukewarm water
2 tbsp. soy sauce
For the bolognese sauce:
some oil for frying
1 large onion, finely chopped
2–3 garlic cloves, finely chopped
1 medium carrot, very finely diced
1 celery stalk, very finely diced
1.8 oz. (50g) dried tomatoes (in oil), chopped
3 tbsp. tomato paste
5 fl. oz. (150ml) vegetable broth
25 oz. (700g) tomato passata
1 tsp. oregano
1 tsp. Italian herbs
1. Add the soy mince to a bowl. Add the lukewarm water and soy sauce and mix to combine. Let soak for about 10 minutes.
2. Peel and finely chop the onion and garlic. Peel the carrot and cut it into very fine cubes. Clean the celery and also finely dice. Finely chop the dried tomatoes. Set everything aside.
3. Heat up some oil in a large (cast iron) pot. Add the onion and saute until soft and glossy – takes about 2-3 minutes. Add the garlic, carrot, and celery and cook for a few minutes over medium heat until slightly softer. Add dried tomatoes and continue cooking for another minute or so. Add the tomato paste, stir well and allow to develop some roasting flavors. Add the soaked soy mince and mix everything. Let cook for about 4-5 minutes – stir often so nothing burns. Deglaze with the veggie broth and passata, add oregano and the Italian herbs, and season well with salt and pepper. Reduce heat and let the sauce simmer for about 15-20 minutes. Keep stirring from time to time to make sure nothing burns. The sauce should thicken a bit. If too much of the liquid evaporates add some water.
4. While the sauce is simmering, prepare your favorite pasta according to the package instructions. Serve the finished bolognese with the pasta and some (vegan) grated cheese.
Keywords: vegan, pasta, soy, bolognese