As the first week of the new year has breezed by, we’re starting a new conversation about veganism and the many avenues of cruelty-free substitute ingredients. We couldn’t very well pass up a chance to share this prized recipe with you!
Winter foods often feature hearty stews, soups, and of course, pastas, like my favorite, penne arrabiata. But today we’re excited to share this delicious vegan Bolognese with you, by none other than vegan Chef Bev Kumari.
By: Elizabeth Toy
Traditionally, bolognese is a meat-based sauce, named after the city where it originated: Bologna, Italy. While skipping the meat might seem like booting the star of the show, Chef Bev of Black Vegans Rock created this version of bolognese, which has been so well-received that it’s now her signature sauce, featuring Textured Vegetable Protein.
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Textured Vegetable Protein is a high-fiber, high-protein meat substitute made from soy flour. It comes in many different sizes and flavors, and is a popular favorite among vegans on a budget because it’s so inexpensive.
TVP is normally dehydrated, so it needs to be rehydrated in hot water before being added into your recipes. However, this varies from recipe to recipe, so read instructions carefully, as not all recipes (such as the one below) require this step!
So cozy up in the kitchen and try not to lick the bowl clean after making this one!
Chef Bev’s Vegan Bolognese
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup TVP (textured vegetable protein) (*Do not rehydrate.)
- 1/2 cup clear vegetable broth
- 2 cups of Chef Bev’s sun-dried tomato and roasted garlic sauce (recipe here)
- Cooked pasta, for serving (or try any of these legume pastas, if you’re feeling adventurous)
- In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots, and sauté for about 7 minutes, until they begin to soften.
- Add salt, pepper, basil, oregano, thyme, and crushed red pepper. Continue stirring the mixture over medium heat until fragrant. Next, add the TVP and vegetable broth, and then add the pasta sauce, stirring frequently to avoid scorching.
- Reduce heat to medium-low, and continue cooking the mixture for about 15 minutes, until the TVP has rehydrated and the sauce has thickened.
- Serve with your favorite vegan pasta.
Sun Dried Tomato and Roasted Garlic Sauce
- 5 medium to large roasted garlic cloves (peeled)
- 3 tablespoons extra virgin olive oil
- 1/2 cups julienned sun-dried tomatoes
- 1 1/2 cups tomato sauce
- 1/2 teaspoons of sea salt (kosher preferably)
- 1 1/2 teaspoons raw sugar
- 1 teaspoon fresh oregano
- Heat oil in Dutch oven over medium heat. Add roasted garlic and sun-dried tomatoes, stirring to make sure garlic does not stick to the bottom of the pot.
- Add the tomato sauce, and stir to incorporate.
- Add sea salt, raw sugar, and oregano. Stir. Turn heat down to a low simmer. Cook for about 45 minutes, again stirring to make sure there is no scorching or sticking of the sauce and ingredients.
- Yields 2 to 3 servings.
Have you every tried TVP? Or, what do you use to substitute meats in recipes? Share with us in the comments!