Happy Women’s Day! Here, enjoy your plate of vegan Bolognese pasta!
Since it is International Women’s Day, it’s time to make the women in your life feel pampered by cooking for her, or if you’re the only woman in your life, it’s time to relax and make this easy peasy dish for a lazy dinner while you watch F.R.I.E.N.D.S reruns on the telly.
This dish only takes 25 minutes to make, doesn’t require any professional kitchen tools, and you can also make it gluten-free, depending on your pasta preference.
Furthermore, you will not miss the meat in the Bolognese sauce, because we used textured soy protein that has a similar texture with beef. You can find that in stores, but you can also make it yourself if you couldn’t find some.
Get some really firm tofu, freeze it solid, and then thaw it. After thawing it, squeeze out the extra liquid and crumble it to the size of ground beef. You can use a food processor for this. Afterwards, spread it onto a baking sheet and dry it in the oven under low heat. Once dried, it’s ready for cooking. You may keep the extra in a tight, sealed jar.
• 250g organic spaghetti pasta
• 1 can organic vegan Bolognese sauce
• 150g organic textured soy protein granules (store-bought or DIY)
• 1 organic onion, chopped
• 4 organic garlic cloves, minced
• 1½ cups water or organic veggie broth
• 2 Tbsps dry veggie mix for soup (it contains dry carrot, celery, and more)
• 5 Tbsps organic tomato paste
• 1 tsp dried organic oregano
• 3 Tbsps organic olive oil
• optional – 100ml red wine
• salt and pepper, to taste
1. First, boil the spaghetti pasta according to the instructions on the package.
2. Next, heat the oil in a large pan.
3. Afterwards, add onion and garlic and sauté for a minute or two. Add textured soy protein granules and mix.
4. And then, pour water or vegetable broth.
5. Add the rest of the ingredients.
6. Cook on low heat for 15 minutes, or until the liquid is absorbed by the soy granules.
Lastly, serve the sauce on top of pasta and garnish it up with some parsley.