Get ready to enjoy the delicious, hearty flavors of our Vegan Bolognese Pasta! In this video, we’ll walk you through how to make a mouthwatering vegan bolognese sauce using tofu and mushrooms, all served over nutritious lentil pasta. This dish is perfect for a cozy dinner that’s both healthy and satisfying. Plus, it’s great for meal prep, making your weeknight dinners a breeze. Whether you’re a long-time vegan or just curious to try something new, this recipe will surely become a favorite. Join us and subscribe for more tasty, easy-to-make vegan recipes!
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✨ Mushrooms & Tofu Bolognese ✨
Ingredients
• 3/4 cup raw walnuts (90 g), chopped
• Salt and black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, chopped
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 3/4 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 0.5 lb (227 g) cremini mushrooms, finely chopped
• 0.5 lb (227 g) super firm tofu
• 2 teaspoons soy sauce
• 1 (28-ounce) can crushed tomatoes
• Yellow lentil spaghetti
• Fresh parsley, for serving
Method
1. Toast the Walnuts:
Add the chopped walnuts to a large pan and toast, stirring frequently, until fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl, and set aside.
2. Cook the Vegetables:
Heat 2 tablespoons olive oil over medium-high heat. Add the onion, carrot, and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes.
3. Add Aromatics and Tomato Paste:
Add the garlic, fennel seeds, oregano, red pepper flakes, and tomato paste. Cook, mixing constantly, for 1-2 minutes until the tomato paste dissolves and the garlic becomes fragrant.
4. Combine Mushrooms and Tofu:
Stir in the mushrooms, tofu, and soy sauce, cooking and stirring frequently for another 5 minutes.
5. Simmer the Sauce:
Add the toasted walnuts and crushed tomatoes along with 1 cup of water. Bring to a simmer over high heat, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the tomatoes are cooked through and the flavors meld, about 30 minutes.
6. Cook the Pasta:
Towards the end of cooking the sauce, cook the pasta according to package instructions until al dente. Drain, reserving 1½ cups pasta water.
7. Combine Pasta and Sauce:
Toss the cooked pasta with the desired amount of sauce (about 1 cup per serving), adding pasta water as needed to make the sauce glossy.
8. Serve:
Divide the cooked pasta among shallow bowls, top with more sauce, and sprinkle with fresh parsley. Leftover sauce will keep covered in the refrigerator for a few days or frozen for up to 3 months.
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00:00 Introduction
01:00 Preparation of ingredients
02:57 Cooking the sauce
04:50 Pasta
