When folks ask me what my favourite go-to recipe is, this Vegan Bolognese is at all times the reply! Wealthy, hearty, and so meaty you gained’t imagine it’s vegan, this protein-packed dish bursts with taste. It’s simple to make and ideal for a comfortable weeknight dinner or as a make-ahead meal.
This vegan Bolognese offers conventional Italian Bolognese a plant-based twist by utilizing tofu as the bottom beef substitute. In case you are new to tofu or uncertain the best way to use it, that is the recipe that may convert you!
The important thing to reaching that good meaty texture is to crumble and season the tofu. Then, bake the tofu crumbles within the oven till they change into dry and chewy. As soon as baked, stir the tofu into the marinara sauce. The crumbles will take in the sauce, making a thick, chewy texture that even fooled a morning present host into considering it was actual meat! This recipe is straightforward to organize and filled with wealthy taste, making it the very best vegan Bolognese you will ever attempt.
Not solely is The Finest Vegan Bolognese hearty and comforting, but it surely’s additionally extremely versatile. It may be made oil-free or gluten-free, and it freezes superbly, making it good for meal prepping. Whether or not you are feeding a household, planning for a busy week, or craving one thing indulgent but wholesome, this protein-packed dish is your best option for any event. Belief me, one chew of this thick, meaty sauce over pasta, and also you’ll be making it on repeat too!
Substances
- Further-firm tofu: That is what offers the vegan Bolognese its meaty texture. Belief me, this recipe converts even tofu haters! The tofu is crumbled, seasoned, and baked to realize that chewy, meaty chew. Be sure you use extra-firm tofu for the very best outcomes.
- Dietary yeast: Provides a tacky, savory taste to the tofu crumbles. You’ll find it within the well being meals part of most grocery shops or on-line. You may also sprinkle a bit of additional as a garnish on the completed pasta for an additional taste increase.
- Soy sauce: Supplies a salty, umami taste. For a gluten-free possibility, use tamari.
- Olive oil: Helps coat and brown the tofu. For an oil-free possibility, substitute vegetable broth.
- Chili powder, garlic powder, liquid smoke: A smoky, earthy mix of spices that offers the tofu depth and taste. In case you want an alternative choice to liquid smoke, substitute ¼ teaspoon liquid smoke with ½ teaspoon smoked paprika. It will present an analogous smoky taste.
- Marinara sauce: The bottom of the vegan Bolognese. Use a jar of store-bought marinara (simply double-check it’s vegan) or your favourite selfmade marinara. I like to recommend My Household Favourite Tomato Sauce recipe from my cookbook Fuss-Free Vegan.
- Spaghetti or pasta of alternative: Any pasta works properly right here equivalent to spaghetti, penne, rigatoni, or linguini. Nearly all dried pasta is vegan, however be sure you double-check the substances. Use gluten-free pasta if wanted.ck the substances to make sure. You possibly can additionally use a gluten-free pasta if wanted.
- Recent parsley or recent basil (non-obligatory): A recent, herbaceous garnish for additional taste and colour.
- Vegan Parmesan cheese (non-obligatory): I like topping my spaghetti Bolognese with grated selfmade vegan Parmesan. You possibly can additionally attempt my “Parmegan” recipe for a powdered model or use store-bought vegan Parmesan.
How one can Make Vegan Bolognese:
Preheat your oven: Preheat the oven to 350°F (180°C) and line a big baking sheet with parchment paper or frivolously grease it.
Combine the tofu seasoning: In a big mixing bowl, whisk collectively the dietary yeast, soy sauce, olive oil (or vegetable broth for oil-free), chili powder, garlic powder, and liquid smoke to create a thick, brown paste combination.
Crumble the tofu: Break the tofu into giant chunks and add them to the bowl with the seasoning. Use a potato masher or fork to mash the tofu into crumbles. Stir the tofu crumbles properly to coat evenly within the seasoning.
Bake the Tofu: Unfold the seasoned tofu crumbles evenly over the ready baking sheet. Bake for 30-40 minutes, stirring each quarter-hour to stop burning and guarantee even browning. The tofu will dry out and change into chewy; the longer it bakes, the chewier and drier it is going to get. For a extra tender, meaty texture, bake the tofu for nearer to half-hour. For a chewier, meatier texture, bake for nearer to 40 minutes. Take away from the oven and put aside.
Prepare dinner the Pasta: Whereas the tofu bakes, carry a big pot of water to a boil and cook dinner your pasta in line with the bundle instructions.
Warmth the Sauce: Whereas the pasta cooks, pour the marinara sauce into a big saucepan and convey to a simmer over medium warmth. As soon as the tofu is baked, stir it into the sauce. If the sauce is just too thick, add a splash of water to regulate the consistency. Let the sauce simmer on medium warmth for about 5 minutes, permitting the tofu to soak up the flavors and the feel to change into chewy and meaty. Season with salt and pepper to style if desired.
Serve: Serve the vegan Bolognese sauce over the cooked pasta. Garnish with recent parsley or basil, and sprinkle with vegan Parmesan if desired.
Storage/Freezing: Permit the sauce to chill fully earlier than storing it individually from the pasta. Hold in an hermetic container within the fridge for as much as 4 days. The sauce additionally freezes properly; freeze in an hermetic container or freezer bag for as much as 3 months. Reheat gently within the microwave or in a pan over medium warmth till warmed by.
This vegan Bolognese recipe is…
- so meaty and scrumptious you will not imagine it is vegan
- simple to make and freezes properly
- my all-time favourite recipe 😍
What to serve with spaghetti bolognese:
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Bon appetegan!
Sam Turnbull.
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The Finest Vegan Bolognese Recipe
Servings:
Substances
For the meaty tofu crumbles:
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Directions
-
Preheat your oven: Preheat the oven to 350°F (180°C) and line a big baking sheet with parchment paper or frivolously grease it.
-
Combine the tofu seasoning: In a big mixing bowl, whisk collectively the dietary yeast, soy sauce, olive oil (or vegetable broth for oil-free), chili powder, garlic powder, and liquid smoke to create a thick, brown paste.
-
Crumble the tofu: Break the tofu into giant chunks and add them to the bowl with the seasoning. Use a potato masher or fork to mash the tofu into crumbles. Stir the tofu crumbles properly to coat evenly within the seasoning.
-
Bake the Tofu: Unfold the seasoned tofu crumbles evenly over the ready baking sheet. Bake for 30-40 minutes, stirring each quarter-hour to stop burning and guarantee even browning. The tofu will dry out and change into chewy; the longer it bakes, the chewier and drier it is going to get. For a extra tender, meaty texture, bake the tofu for nearer to half-hour. For a chewier, meatier texture, bake for nearer to 40 minutes. Take away from the oven and put aside.
-
Prepare dinner the Pasta: Whereas the tofu bakes, carry a big pot of water to a boil and cook dinner your pasta in line with the bundle instructions.
-
Warmth the Sauce: Whereas the pasta cooks, pour the marinara sauce into a big saucepan and convey to a simmer over medium warmth. As soon as the tofu is baked, stir it into the sauce. If the sauce is just too thick, add a splash of water to regulate the consistency. Let the sauce simmer on medium warmth for about 5 minutes, permitting the tofu to soak up the flavors and the feel to change into chewy and meaty. Season with salt and pepper to style if desired.
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Serve: Serve the vegan Bolognese sauce over the cooked pasta. Garnish with recent parsley or basil, and sprinkle with vegan Parmesan if desired.
Notes
Storage/Freezing: Permit the sauce to chill fully earlier than storing it individually from the pasta. Hold in an hermetic container within the fridge for as much as 4 days. The sauce additionally freezes properly; freeze in an hermetic container or freezer bag for as much as 3 months. Reheat gently within the microwave or in a pan over medium warmth till warmed by.
Diet
Serving: 1 serving (recipe makes 4 servings) | Energy: 540kcal | Carbohydrates: 79g | Protein: 30g | Fats: 14g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 1142mg | Potassium: 984mg | Fiber: 7g | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 13mg | Calcium: 121mg | Iron: 5mg
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