This Vegan Pasta Bolognese is a hearty and flavorful dish that’s perfect for a satisfying dinner or meal prep. The recipe starts with sautéing onions and garlic in olive oil, then deglazes the pan with red wine for added depth of flavor. A combination of tomato puree and crushed tomatoes creates a rich base for the sauce, while soy mince adds a satisfying texture. Seasoned with thyme, sriracha, and a touch of sugar, this bolognese is both savory and slightly sweet. Serve it over your favorite pasta for a delicious and filling meal. Enjoy this easy-to-make dish that brings both comfort and convenience to your table!
Vegan pasta bolognese
4
servings20
minutes40
minutesIngredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup red wine (optional)
1 teaspoon dried thyme
1 tablespoon sriracha (optional; adjust to taste)
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
2 tablespoons soy sauce
1/3 teaspoon sugar
Salt, to taste
1/2 bouillon cube (optional)
1 cup dry soy mince (TVP)
Pasta of your choice
Directions
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes, or until the onions are soft and translucent.
- Pour in the red wine (if using) and let it cook for 1-2 minutes until it reduces slightly. Stir in the dried thyme and sriracha, and cook for an additional 2 minutes.
- Stir in the tomato puree and crushed tomatoes. Add the soy sauce, sugar, salt to taste, and the optional half bouillon cube. Mix well.
- Add the dry soy mince to the tomato mixture and stir to combine. Let the mixture simmer for about 15 minutes, stirring occasionally, until the soy mince is cooked and the flavors are well combined.
- While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.
- Serve the bolognese sauce over the cooked pasta. Enjoy!