Vegan Bolognese with TVP

When I said I would make a vegan bolognese for dinner using soy TVP, I was met with distrust in their eyes and low expectation in their voices. Once they tried it, they went for seconds…

This is an adaptation from Food.com’s amazing recipe. It looks beautiful, it tastes delicious, and it’s light on the wallet too. The whole thing comes together in about 30 minutes (instead of 3 to 4 hours to make the real deal, ragù alla bolognese).

Ingredients

Serves 6 portions (500g fresh homemade pasta)

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 3 tbsp dry herbs (herbes de provence, or a mix of basil, oregano, thyme)
  • 1 bay leaf
  • 1 tsp crushed red pepper flakes
  • 1 cup textured vegetable protein (TVP), not re-hydrated
  • 2 to 3 tbsp soy sauce
  • 1 cup red wine (250ml) (alternative: 1 cup of veggie broth; lazy alternative: 1 cup of water + 1/2 knorr cube)
  • 170g can tomato paste (doppio concentrato di pomodoro / doble concentrado)
  • 400g can canned tomatoes (pomodori pelati / tomate pelado entero) -> it should work just as well with crushed tomatoes (tomate triturado o tomate troceado)
  • A liberal sprinkle of liquid smoke (for my taste, something like 1 or 2 tsp)

Instructions

  1. In a large dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots and sauté for about 5 minutes, until the onion is translucent. Add the garlic and cook for 1 minute until fragrant.
  2. Add a pinch of salt and pepper to taste. Add dry herbs and red pepper flakes. Mix well and add a bit more olive oil if pan looks dry.
  3. Add dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
  4. Add soy sauce, stir, add tomato paste, stir, add liquid smoke, stir.
  5. Add red wine (or broth), stir, and let simmer for about 5 minutes.
  6. Add canned tomatoes (crush them by hand, or with back of wooden spoon). Mix well. Reduce heat to low, and simmer for about 10-15 minutes.

To serve, drain the pasta (remember to reserve a cup of pasta water, always!), then mix well with about half of the sauce, so every strand of pasta is coated. If sauce is not velvety, add a bit of pasta water. Plate the dishes, the top with the remaining sauce and finish with freshly grated Parmesan cheese.

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