Go Back
+ servings
Vegan Bolognese Sauce with Soy Curls and Red Wine
Print

Vegan Bolognese

Lose yourself in the richest and most satisfying sauce when you make this Vegan Bolognese. Delicious San Marzano tomatoes are slowly simmered with bay leaves and sauteed onions, which results in a dreamy recipe. Finish it off with a bit of freshly made cashew cream and serve it over your favorite pasta for the perfect dinner.
Course Sauce
Cuisine Italian
Keyword pasta, plant based, Vegan Bolognese, vegan recipes
Prep Time 20 minutes
Cook Time 45 minutes
Soaking the soy curls 20 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 325kcal
Author Florentina

Ingredients

  • 1 yellow onion diced
  • 1 carrot finely diced or grated
  • 1 celery finely chopped
  • 4 cups soy curls
  • 2 x 28 oz cans whole San Marzano tomatoes
  • 1.5 cups vegan red wine
  • 1/3 cup Italian parsley finely chopped
  • 1 pinch red pepper flakes
  • 1 tbsp nutritional yeast OPTIONAL
  • S & P to taste

Cashew Cream

  • 1 cup cashew pieces
  • 3/4 cups water

Instructions

Make the Cashew Cream

  • Rinse the cashew pieces then add them to a powerful blender (I used my Vitamix) together with 3/4 cups of water. Blend until smooth and creamy with the consistency of heavy cream. Refrigerate until needed.

Make the Bolognese Sauce

  • Place the soy curls in a large bowl and cover with hot water. Allow to rehydrate for 20 minutes and until the water has cooled off. Use your hands and wring out the excess water then add the soy curls to a food processor. Use the pulse button and chop them up until they have the consistency of minced meat. Alternatively you can chop them up by hand using a sharp knife.
  • Preheat a large enameled cast iron pot over medium low heat and saute the onion carrot and celery in a light drizzle of olive oil until softened. (Omit oil and use water for WFPB + Plantricious compliance).
  • Stir in the red pepper flakes and a pinch of sea salt and continue cooking until the veggie start to get a little color, stir often take care not to burn them.
  • Add the rehydrated chopped soy curls to the pan and pour in the red wine. Give it a good stir and bring to a simmer. Allow the wine to reduce almost completely.
  • Meanwhile transfer the canned tomatoes to a bowl and use your hands to crush them. Add them to the pot with the soy mince. Bring to a simmer, add the bay leaves, partially cover with a lid and simmer for a good 45 minutes until the sauce is thick and concentrated. Make sure to stir often so the sugars from the tomatoes don’t stick to the bottom and burn.
  • Adjust seasonings to taste with the nutritional yeast, salt and pepper.
  • Remove the sauce from heat and stir in half of the cashew cream. Taste add more as desired or save for drizzling when serving. Stir in the parsley and toss with your favorite pasta. (Rigatoni, pappardelle, bucatini, penne or any pasta shape with ridges that can hold on to that thick sauce will work).

WFPB +Plantricious

  • To make this recipe compliant make sure to not use any oil at all and saute your aromatics in a splash of water or veggie stock.
    Plantricious Friendly Recipe

Video

Notes

  • Storage - Store in a sealed container in the fridge for up to 4 days. Store in an airtight container, in the freezer, for up to 3 months.
  • Reheating - Reheat over the stove or in the microwave, if need be.
  • Chopping the soy curls - It will depend on the texture you prefer, but you can either use the food processor like I do, or chop them by hand.
  • Grate the carrot and celery - Traditionally, the celery and carrot get finely chopped. However, you can definitely grate them instead, if preferred.
  • Don’t rush the sauce - Do not rush the sauce; low and slow is the way to go. Traditionally, this sauce would be simmering on low heat on a cold winter day, for the entire day, it’s perfume spreading through the neighborhood. Veggie stock or water would be added to the sauce, as needed, if it reduced too much. This recipe will be ready in an hour, but it’s still important that you do not rush it. Cook it on low, partially covered, until the sauce reduces and thickens to your liking. It tastes even better the next couple of days if you happen to have any leftovers.
  • Best pasta for bolognese? - Due to its thick and rich consistency, traditionally, rigatoni pasta is served, or a wide long noodle that can hold on to all that sauce. Bucatini, penne rigate, and even gnocchi are great here. Anything with ridges that can capture that good sauce is a great choice. Make sure to cook your pasta until Al Dente so it holds up to the sauce.

Nutrition

Calories: 325kcal | Carbohydrates: 30g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 565mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1735IU | Vitamin C: 15mg | Calcium: 206mg | Iron: 8mg