Vegan Soy Curl Bolognese
This is a delicious and easy to make plant-based Bolognese that is sure to impress your family and friends.
Ingredients
- 4 tbsp olive oil or vegetable stock more if needed
- 2 cups onion finely chopped
- 1 cup carrot diced
- 1 cup celery diced
- 4 cloves garlic minced
- 1 package of Om Noms Mediterranean Herb*
- 1 ½ tbsp Italian seasoning
- 2 bay leaves
- ½ cup red wine
- 1 28 oz can whole tomatoes I use San Morazano
- 3 tbsp tomato paste
- 1/3 cup raw cashews soaked*
- 1 ½ cup plant milk
- 2 cups vegan broth or pasta water more if needed
- Salt to taste
- To Serve:
- 1 8 oz box fettuccine pasta gluten-free if needed*
- ¼ cup flat-leaf parsley chopped
- Nutritional yeast or vegan parmesan optional
- A squeeze of fresh lemon juice optional
- Dried chilli flakes optional
- Toasted bread
Instructions
- Prep: Chop the Om Noms soy strips into small pieces roughly the size of a chickpea. If using soy curls, rehydrate for 10 mins in hot vegetable stock (preferred) or water: drain and chop. Create the mirepoix - finely dice onions, celery and carrot (watch my cooking show for a demonstration).
- Cook the Pasta: Place a large pot of salted water (which should taste like the sea) on high heat. Add 2 tbsp of olive oil to prevent sticking. Once the water has come to a rolling boil, add pasta and cook al dente(tender yet firm) following directions on the box. Just before draining, reserve 2 cups of pasta water. Do not rinse.
- Sauté: Place a large (deep) sauté pan over medium heat. Pour in 1-2 tbsp of vegetable oil (or vegetable stock). Add onions, celery and carrots. Stir occasionally to prevent sticking (4-5 minutes). Mix in the minced garlic. Add a pinch of salt to the mirepoix to remove the moisture. Cook for an additional 3-5 minutes or until vegetables is soft. Push mirepoix to one side of the pan. Add Om Noms or Soy Curls to the exposed side, adding more oil or vegetable stock as needed. Sauté for 3-4 minutes or until lightly browned.
- Prep Tomatoes: Meanwhile, using your hands or kitchen scissors, tear or cut the whole tomatoes into smaller pieces. Set aside.
- Season: Sprinkle in Italian seasoning and add bay leaves.
- Deglaze: Pour in red wine to deglaze the pan. Use a wooden spoon to scrape any brown bits stuck to the pan.
- Add Tomatoes: Stir in tomatoes, tomato paste and 1-2 cups pasta water (or vegetable broth). Simmer on medium/low for about 5 minutes or until the liquid has been reduced by half.
- Blend Cashews: Blend raw soaked cashews with plant milk, scraping down the sides as needed until it reaches a smooth consistency. Add this cashew cream to the saute pan. Mix well.
- Simmer: Turn the heat to low and simmer the sauce for 10 minutes (or longer to develop flavor). Stir every few minutes to prevent burning. If the sauce becomes too thick, add some reserved pasta water.
- Finish: Remove bay leaf from the sauce. Add in cooked pasta. Mix well and let the pasta heat through for about 2-3 minutes. Remove from heat. Add a squeeze of fresh lemon juice, and sprinkle on chopped parsley, nutritional yeast and dried chilli flakes (if using). Plate and serve with a side of toasted bread for dipping.
Notes
*Formally called Italian Herb
*If using a high-speed blender soak cashews for 10 minutes in boiling water. If using a regular blender or food processor, soak cashews overnight.
* Tagliatelle, rigatoni, gnocchi, eggplant or any thick or ridged pasta will work with this bolognese sauce.
*If using a high-speed blender soak cashews for 10 minutes in boiling water. If using a regular blender or food processor, soak cashews overnight.
* Tagliatelle, rigatoni, gnocchi, eggplant or any thick or ridged pasta will work with this bolognese sauce.
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