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“Bolognese” style vegan sauce
2024-01-10
https://www.metro.ca/userfiles/image/recipes/sauce-vegane-style-bolognaise-12260.jpg
PT25M
PT1H40M
PT2H05M
Soak the TVP in warm water (or vegetable broth) while you cut and cook the vegetables.Finely chop the onion. In the meantime, pour the olive oil in a large pot over medium-high heat. Sweat the onion without browning it for about 5 minutes. Season.Halve the garlic cloves and add them to the onion, stirring occasionally.Peel the carrots, halve them lengthwise and cut them in thin half-circles, 5-mm thick or less. Add them to the pot.Slice the celery as thinly as the carrots. Add it to the vegetables.Cut the mushrooms into quarters and add them to the pot. Allow vegetables to cook about 10 more minutes.Add the vinegar and sugar to the veggies, as well as the tomato paste. Stir and let simmer for 5 minutes.Strain the TVP and drain well. Add it to the pot, along with the tomato passata. Bring to a boil. Cover and bake in the oven at 175 °C (350 °F) for about 1 h 15 min.In the meantime, cook pasta in salted, boiling water according to package instructions.Plate pasta in a deep serving dish, adding “bolognese” sauce on top using a ladle. Top with a drizzle of olive oil and a turn of the pepper mill, to taste.Portion : 2,5 LSource: Martin Juneau
1
0
0
0
0
750 mL textured vegetable protein (TVP)
1 Spanish onion
50 mL Olive oil
2 cloves of garlic
2 Medium carrots
2 sticks celery
1 pack button mushrooms
25 mL red wine vinegar
50 mL brown sugar
150 mL tomato paste
1750 mL Irresistibles Passata tomato Coulis
1 pack pasta (of your choice)
“Bolognese” style vegan sauce
1
Main course
0:25
Preparation
1:40
COOKING
2:05
TOTAL TIME
Ingredients
-
750 mL
textured vegetable protein (TVP)
-
1
Spanish onion
-
50 mL
Olive oil
-
2
cloves of garlic
-
2
Medium carrots
-
2
sticks celery
-
1 pack
button mushrooms
-
25 mL
red wine vinegar
-
50 mL
brown sugar
-
150 mL
tomato paste
-
1750 mL
Irresistibles Passata tomato Coulis
-
1 pack
pasta (of your choice)
Preparation
Soak the TVP in warm water (or vegetable broth) while you cut and cook the vegetables.
Finely chop the onion. In the meantime, pour the olive oil in a large pot over medium-high heat. Sweat the onion without browning it for about 5 minutes. Season.
Halve the garlic cloves and add them to the onion, stirring occasionally.
Peel the carrots, halve them lengthwise and cut them in thin half-circles, 5-mm thick or less. Add them to the pot.
Slice the celery as thinly as the carrots. Add it to the vegetables.
Cut the mushrooms into quarters and add them to the pot. Allow vegetables to cook about 10 more minutes.
Add the vinegar and sugar to the veggies, as well as the tomato paste. Stir and let simmer for 5 minutes.
Strain the TVP and drain well. Add it to the pot, along with the tomato passata. Bring to a boil. Cover and bake in the oven at 175 °C (350 °F) for about 1 h 15 min.
In the meantime, cook pasta in salted, boiling water according to package instructions.
Plate pasta in a deep serving dish, adding “bolognese” sauce on top using a ladle. Top with a drizzle of olive oil and a turn of the pepper mill, to taste.
Portion : 2,5 L
Source: Martin Juneau
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