Easy vegan Bolognese sauce made with meaty soy curls and TVP in a red wine San Marzano tomato sauce. A whole food plant based and oil free recipe, hearty and healthy, a true comfort food Italian style.
In a medium bowl whisk together the hot water with the miso paste, Tamari and nutritional yeast until combined. Add the chopped soy curls and soy mince and allow to hydrate while you work on the sauce. (Fell free to use 2 cups of chopped soy curls if you prefer to leave out the TVP, i just kind of like the different textures mixed together)
Preheat a heavy bottom pot over medium heat. Add a splash of water, the onion, celery and carrot with a pinch of sea salt. Sautee until they start to soften. Stir in the minced garlic and cook until fragrant. Keep adding a little bit more liquid if needed to create steam so the veggies don’t burn.
Add the chopped mushrooms and bay leaf to the pot and give everything a good stir. Pour in the cashew milk and simmer away until all the liquid has evaporated.
Add the red wine and simmer away until reduced by half.
Stir in the smoked paprika, rehydrated soy curls and TVP together with all the soaking liquid. Add in the San Marzano tomatoes while gently crushing them before hitting the pot. (You want to keep some texture in the sauce so make sure not to fully puree them.)
Partially cover with a lid and simmer the bolognese sauce for 20 minutes or so until it has reduced and thickened to your liking making sure to stir often.
Taste and adjust seasonings with a pinch of sea salt if needed. Stir in the parsley and toss with your favorite pasta like fettuccine, rigatoni, spaghetti and even gnocchi.
OPTIONAL: Add in one tablespoon of olive oil after the sauce has finished cooking. Omit for a WFPB compliant recipe.