Spaghetti alla Bolognese (with textured soy protein)
A classic of Italian cuisine!
Equipment
- A large saucepan with a lid
- A small saucepan
Ingredients
- 4 tomatoes
- 250 g white or brown mushrooms
- 175 g textured soy protein
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon origan
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 700 ml tomato coulis
- salt, pepper
- spaghetti (or other type of pasta)
- vegan grated cheese
Instructions
- First of all, you will need to prepare the vegetables: wash and cut the mushrooms and tomatoes. Put to the side.
- Add the textured soy protein in a casserole of water and boil for about 10 minutes. Make sure to put enough water in the pot because the textured protein will absorb lots of it. Stir every now and then; after 10 minutes, drain and set aside.
- Chop the onions and garlic. In a large casserole, cook onions and garlic at a low temperature in some olive oil until the onions are translucent.
- Add the spices (oregano, cumin and cayenne pepper) and continue cooking for an extra minute. You can obviously replace the spices by those of your choice.
- Now add the chopped up vegetables, the textured soy protein, the tomato coulis and the sugar. Salt and pepper to taste.
- Cover and let simmer for at least 30 minutes, allowing all tastes and flavours to combine. Taste and adjust seasoning to your taste.
- Cook your pasta according to the instructions on the packaging, add the bolognese sauce and garnish with your favourite vegan grated cheese.
Notes
All spices and vegetables listed can, of course, be replaced by those of your choice. You can, for example, add carrots, some celery and even a glass of red wine.
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A recipe proposed by Maison Marmite