Village Wholefoods - Refill your containers and shop sustainably
  • Home
  • About Us
  • Store location
  • Products
  • Recipes
  • F.A.Q

  recipes

vegan bolognese

23/3/2022

0 Comments

 
vegan bolognese, bulk food store, bulk foods, wholefoods, whole foods
When I decided to focus on TVP for this newsletter, I knew what recipe I wanted to cook with it: Vegan Bolognese.

Myself and my colleague Kellie both do a different version of vegan bolognese. Kellie uses TVP, while I use lentils and walnuts. At the risk of causing a bitter divide by choosing one recipe over the other, I experimented and discovered that a combination of both recipes was just the best darn vegan bolognese I've ever tasted. 
​

And here it is. A really excellent, convincing, rich, hearty bolognese sauce that will be loved by vegans and carnivores alike.
Serves 4-6 plus lunch leftovers 

Ingredients:
5 tablespoons extra virgin olive oil,plus a little extra to serve 
1 medium carrot, finely diced
1 medium onion, finely diced
1 celery stalks, finely diced
1/2 cup raw walnut pieces
3/4 cup TVP mince (dry)
1/2 cup laird lentils 
3 tsp Italian herb mix
4 cloves garlic, crushed
1 tsp miso paste
1 tablespoon regular soy sauce
1 400g can crushed tomatoes
2 tsp sugar
3 bay leaves
1.5 cup liquid veg stock
2 tablespoons nutritional yeast plus extra to serve 
Fresh basil to serve 

Method:
Heat 3 tablespoons of the olive oil over med/med-low heat in a large, heavy-based pot. Add the carrots, onions, and celery. Saute for 8-10 minutes, stirring often, until softened.

Meanwhile, crush the walnuts into coarse pieces in a food processor or by laying them on a chopping board, covering with a tea towel and beating them with a rolling pin (more fun). 

Once the vegetables in the pot are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil. Note: this toasting step is what really elevates the texture of the tvp, and ultimately, the bolognese sauce!

Add the crushed walnuts and another two tablespoons of oil to the pan. Turn the heat up to medium-high and brown for 5 minutes.

Add the Italian herbs, and garlic to the pan. Cook for 1-2 minutes.

Stir in the miso, soy sauce, sugar, canned tomatoes, stock and bay leaves. Once the mixture boils, turn the heat down low and gently simmer, uncovered, for 60 minutes. Check liquid level occasionally and add a little water when necessary.

When the lentils are soft enough to your liking and the bolognese has a good consistency, it's ready. Stir in the nutritional yeast. Taste and season generously with black pepper and salt to taste.

Serve with freshly cooked pasta and garnish with more nutritional yeast, a drizzle of olive oil and some fresh basil.
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Categories

    All
    Beans
    Bread
    Breakfast
    Gluten Free
    Grains
    Indigenous Herbs
    Lentils
    Noodles
    Nuts
    Pasta
    Rice
    Salad
    Savoury
    Seeds
    Snacks
    Soup
    Sweets
    Vegan

    Archives

    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020

    RSS Feed


​CONNECT WITH US
  • Home
  • About Us
  • Store location
  • Products
  • Recipes
  • F.A.Q