Vegetarian Bolognese
The vegetarian bolognese recipe uses TVP or textured vegetable protein. It is a really affordable, shelf stable ingredient that works perfectly here since there are so many other flavors contributing to the dish. TVP is high in protein and low in fat. It is a by product of the soy industry after the soy bean oil has been extracted and is far less processed than other vegan meat alternatives. I always have some in my pantry. It is easy to use for bolognese, taco meat or as a ground meat substitute. Just hydrate the TVP with warm water about 15 minutes before you want to start cooking.
Ingredients:
1 cup of TVP- hydrated with enough warm water to cover 15 minutes before you start cooking.
2 medium carrots finely diced
3 ribs of celery finely diced
1 head of garlic minced
1 fennel bulb finely diced
1 onion finely diced
1/2 cup red wine
1 28 oz can tomato puree
2 tsp bouillon (I like Better than Bouillon paste)
2 cups water
1/4 olive oil
1/2 cream to finish- if you leave this out the recipe is vegan
salt and pepper to taste
Recipe:
In a large dutch over or pot saute the vegetables in olive oil until soft. About 5-7 minutes.
Squeeze out the excess water from the TVP and add to the pot. Stir to combine then add the red wine and reduce for another 5 minutes.
Add in the tomato puree, water and bouillon. Stir and bring to a simmer. Taste for salt and pepper and simmer for an hour. It will reduce by a third and become thicker and darker in color.
After it reduces, taste again for seasoning and add in the cream.
Serve over pasta and top with some red pepper flakes and parmesan cheese if you like. I usually split this recipe in half and freeze half for another meal. It keeps well in both the freezer and the fridge. The entire pot serves about 8-10.
