VEGAN BOLOGNESE: Low fat & cholesterol,

A muscular bolognese that belies it's vegan origins...

Vegan Bolognese: you'd never believe it's plant food (apart from the Parmesan)'Very hearty and just as tasty as the turkey one.' Taster

This robust, full-bodied vegan bolognese will please both vegans and carnivores, big time.  

It's got great texture, is rich in tomato, spices and wine and will be equally at home heaped on pasta, rice or a mound of sliced cooked potatoes.

Though some planning is required, the vegan bolognese is easy to make and will be ready in a couple of hours.  Fresh basil is best for the most exciting flavour.

The recipe will feed a crowd or provide plenty of freezable portions for singletons gasping for an easy inexpensive tasty meal after work.

Cost: min £5'ish; recipe halves nicely
Feeds: 10 medium portions

Ingredients: 
        450gm/15.8oz firm tofu that has been frozen & defrosted
        
        3 tbsp olive oil        
        1 good-sized onion + 

        1 med carrot + 

        1 large celery stick, all coarsely processed

        1 large clove garlic, grated

        1-2 glasses red wine/grape juice   

        400 gm tin good Italian chopped tomatoes incl juice +
        400gm fresh tomatoes, cored and coarsely processed  OR
            2x400gm tins tomatoes 

        6-10 (yes, 6-10) tbsp tomato puree, low salt if poss 

        up 1/2 packet passata (optional for those who like a wet mix)

        

       10-20 basil leaves, coarsely chopped

        1 bay leaf

        pinch salt & pepper
        generous pinch thyme
        generous pinch oregano
        2/3 tsp smoked paprika
        1/2 tsp red pepper flakes (opt but adds a bit of zip)

        50gm mushrooms in large dice (opt)
        75gm courgettes, quartered vertically and in 1/8in/1/4cm slices (opt)

        4 tbsp chopped parsley
        8-12 dashes Worcestershire sauce (opt)

        Plant Parmesan 

Method:

1. Squeeze out most of the water in the tofu; once squeezed it should weigh 375gm/13.2oz.  Tear a quarter of it into small bite size chunks; coarsely process the rest until it looks like mince. Set aside
2. Heat a large pan over med heat; add olive oil; fry onion, carrot celery 5 mins, stirring occasionally. Don't allow to brown
3. Add tofu & garlic; cook further 5 mins, stirring constantly.  Taste; season with pepper & salt; cook 5 more minutes
4. Add wine; stir; bring to boil; turn down heat to low; cook until alcohol evaporates (about 5 mins).
5. Add tomatoes, tomato puree, basil leaves, bay leaf & rest of the spices PLUS mushrooms & courgettes if using.  Bring back to the boil. 
6. Turn heat down to med low & cook one hour until thick & rich 
7. Once the hour is up, check texture of 'meat'; if too runny, mix 1 tbsp corn starch with 1 tbsp cold water to make a slurry; stir into sauce which will thicken in a few mins.  
8. Add chopped parsley & Worcestershire sauce, if using.  Taste, adding more seasoning and tomato paste if necessary.  
9. Note: the blogger prefers quite a wet mix and has been known to add half a packet of tomato passata.
10. Cool & refrigerate
11. For leftovers, divide into individual or family size portions, freeze flat and store in a large freezer bag

Comments:

'Its quite amazing how good vegan food can be now.  The vegan option is equally as tasty as the turkey one.  The meat substitute absorbed the flavour really well.  The gravy is slightly thinner than the meat one but it's still a great hearty sauce.' Political Agent

Tips:
Carnivores would be happy with Turkey bolognese

More vegan on NarBar: Recipes II

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.