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Pasta alla Bolognese

Vegan Pasta alla Bolognese

If you are looking for an easy vegan meal to impress meat eaters with – this is it! This vegan ragu is so flavorful and spicy that is comes strikingly close to the original. And it is a quick go-to meal for when friends are coming over for dinner.

Vegan Pasta alla Bolognese  Vegan pasta alla bolognese

Ingredients:

  • preferred type of pasta (e.g. fusilli or penne)
  • 175g vegan ground “meat”
  • 1 onion
  • 1 carrot
  • 1 clove of garlic
  • 1 can (400g) of cut tomatoes
  • 70g tomato paste
  • 200 ml dry red wine
  • 2 Tbsp olive oil
  • 1 small chili pepper (or arrabiata spice)
  • 0.5 tsp paprika spice
  • salt & pepper

Parmesan:

  • 10g pine nuts
  • 10g cashews
  • 2 Tbsp nutritional yeast flakes

Instructions:

  1. Chop the carrot into small cubes, and chop the onion, garlic & chili.
  2. In a medium skillet, heat olive oil and saute onion & garlic for a few minutes. Add the tofu and carrot and saute a few more minutes.
  3. Add the tomato paste so that it becomes a sticky mass. After a minute, add a little bit of red wine, so that the sauce is still thick. Keep adding the rest of the wine in small amounts and simmer for a few minutes.
  4. Add the canned tomatoes, paprika spice, chili (spice) and salt & pepper to taste. Let it simmer 10 – 15 minutes. In the meanwhile, cook the pasta and make the parmesan: add all ingredients for the parmesan to a food processor and pulse for a few seconds.

 

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