Easy Plant-Based Bolognese

Among all the plant-based Bolognese sauces I’ve made, this one stands out. It is the easiest to prepare, and has become my husband’s ultimate plant-based meal. And my daughter, who prefers smoother sauces, likes it. Even our non-vegan, meat-eating guests couldn’t resist its appeal.

With numerous successful trials among family and friends, it’s safe to say this sauce is a triple-win. Plus, it’s the perfect recipe to have on hand for entertaining vegan guests.

My process always begins with rehydrating the TVP (Textured Vegetable Protein) soy granules with boiling water and setting them aside. Then, I chop the onions and celery into fine pieces—chunky just won’t do!—and grate the garlic, combining everything in a bowl. From there, it’s a simple matter of adding all the ingredients to a large pot, and we’re off to Sauce Land! 🙂

Another thing I like about this recipe is that none of the ingredients are in aluminum cans. I try to minimize the use of cans whenever possible. It’s just healthier.

Oh and, yes, there is a carrot among the ingredients! I know that there are some people who do not like carrots in an Italian (plant or meat-based) Bolognese sauce. But, what I like to do, I add a whole carrot just to give the sauce a sweet flavour, and then I remove it once the sauce is done. (My husband always eats the carrot!)

Below, you’ll find the step-by-step recipe for this easy plant-based Bolognese sauce.

Easy Plant-Based Bolognese

INGREDIENTS

spaghetti or pasta of choice, cooked according to package *(see note 1)
150 gr (1¹/₂ cups) TVP soy granules + 1/2 cup boiled water
3 tablespoons (tbsp) olive oil, extra virgin
2 medium cooking onions, chopped fine
2-3 celery ribs (with some leaves), chopped fine
2-5 garlic cloves, grated
1 tbsp dark miso paste + a tiny splash of water (can sub. with soy sauce)
1 cup red wine or vegetable broth (can also sub. with white wine) *(see note 2)
400 gr jar tomato pulp or fresh ripe chopped tomatoes with their juices
700 gr bottle tomato purée (Passata)
2 tbsp tomato paste
2 tbsp nutritional yeast flakes (levure maltée) or grated dairy parmesan
1 carrot, peeled and added whole (for sweetness; can be taken out later)
1 tbsp dry oregano + a few dry bay leaves
About 2 cups (or more) of water
Ground pepper + a pinch of salt (there’s salt in miso, so not too much!)
Topping: grated parmesan (dairy or plant-based), dry red pepper flakes.

Note 1: I used a semi-whole wheat spaghetti, but choose a type that you like and according to your dietary preferences. I always cook whole or semi-whole pasta or spaghetti 3 to 4 minutes longer than the recommended time (8-9 minutes) written on package (for better taste and easier digestion).

Note 2: If using vegetable broth or white wine instead of red wine, I like to add 1 tbsp of balsamic vinegar to give it that depth of flavour found in red wine.

PROCEDURE

Transfer the dry TVP into a medium-size bowl. Add 1/2 cup boiled water and mix with a fork. Cover and let the soy rehydrate for a minute. Mix to fluff it up and put the lid back on. Set this aside while you prepare other ingredients.

2. Finely chop the onions, celery and grate the garlic. Add these to a bowl and set aside.

3. Have remaining ingredients nearby and ready to go.

4. On stove top on medium-high, heat up the olive oil in a big dutch oven or pot. When oil shimmers, reduce heat to medium-low and add the prepared onions, celery and garlic. Cook for three minutes to soften in the oil, mixing regularly.

5. Add the rehydrated TVP and mix to combine with the onion, celery & garlic. Cook for another 3 minutes, mixing regularly.

6. Add the miso paste along with a tiny splash of water and mix this until the miso is fully incorporated into the soy. Cook and mix regularly for 3 minutes.

7. Add the 1 cup of red wine to deglaze the bottom of the pot. Mix and cook for a minute.

8. Add the tomato pulp and purée. (You can add a bit of water into the empty glass bottle and jar, giving these a shake to gather any leftover tomato stuck inside. Pour this in.)

9. Add the tomato paste, nutritional yeast, carrot, oregano, bay leaves, pepper & pinch of salt. Give it all a really good mix.

10. Add 2 cups of water (can add more later if you prefer a more fluid sauce). Mix again and cover. Bring to a boil, keep mixing and then reduce heat to medium-low. Allow sauce to simmer, thicken and cook for 30 minutes with the lid on, mixing regularly.

11 Remove from heat, stir and cover. Allow the sauce to settle & thicken further until you’re ready to prepare your meal. You can remove the carrot or leave it in. Adjust water content, if need be.

12. Cook spaghetti or pasta of choice according to package and add the sauce to the servings. Can top with grated parmesan, dry red pepper flakes.

13. When sauce has cooled, store it in an air tight container in the refrigerator for up to 5 days. Can be reheated on the stove top or in microwave. The sauce also freezes well.