As a little kid I was always looking forward to the hearty spaghetti bolognese my mom was cooking. As a French family with Italian roots, it’s a dish I grew up with .
It was very easy to make a yummy vegan bolognese with the help of tofu or soy mince. I love it and my kids love it too. Passing on the familial bolognese love… 🙂
V-Bolognese
Ingredients
- 1 red onion diced
- 4 garlic cloves sliced
- 2 small carrots cubed or sliced
- 2 medium zucchini cubed
- 250 g tofu firm crumbled
- 250 ml bouillon
- 400 g tomato sauce
- 2 tbsp Italian herbs mix
- ½ tsp garlic granulated
- ½ tsp sweet paprika powder
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 3 tbsp nutritional yeast
- pepper
- salt
Instructions
- Add the olive oil to a pot and place it on a medium heat.
- Once the oil is at temperature add the diced onion and the garlic. Cook for a couple of minutes until the onion are translucent.
- Add the carrots and cook until soft outside but still firm inside.
- Add the tofu and cook for 3-4 minutes.
- Add the zucchini, the Italian herbs mix, the granulated garlic and the sweet paprika powder. Stir for 1-2 minutes.
- Add the tomato sauce, the maple syrup and the soy sauce.Stir for 1-2 minutes.
- Pour the bouillon and add the nutritional yeast.
- Lower the heat, cover the pot and let the sauce simmer for 20 minutes. Stir from now and then.
- Add salt and pepper to the taste.
- Your sauce is ready to be used directly on pasta.You can also let it cool and then keep it in the fridge for a couple of days.