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Title: The Best Vegan Bolognese
Categories: Italian, Pasta, Vegetarian
Yield: 8 Servings

16 oz Super firm tofu
2 tb Soy sauce
2 tb Extra virgin olive oil
2 Vegan Italian sausages
2 tb Vegan butter
3/4 c Onion; small diced
1 c Cremini mushrooms;
- small diced
3/4 c Carrots; small diced
3/4 c Celery; small diced
1/4 c Walnuts; finely chopped
1/2 ts Sea salt
1/2 ts Black pepper
2 tb Tomato paste
1/3 c Dry wine (red or white)
1 c Oat milk
1/2 ts Nutmeg; ground or
- freshly grated
2 c Strained tomatoes
1 lb Pasta; cooked according to
- package instructions

Preparation time: 30 minutes
Cooking time: 3 hours 15 minutes

A delicious plant-based take on this Italian classic that'll leave
your meat eating friends totally in awe!

Preheat your oven to 450?F. Then, prep your tofu by using your
fingers to crumble it into a large bowl. They should resemble ground
meat bits. Add soy sauce and a small amount of extra virgin olive
oil. You can skip the oil if you want to keep this recipe oil-free.
Set aside for 20 minutes in the refrigerator. Then, spread the tofu
crumbles on a baking sheet in one single layer. Bake for 25 minutes,
until the bits are browned. Set aside.

Cut the vegan Italian sausage into chunks and place them, together
with the walnuts, into the food processor. Pulse around 10 to 12
times until they resemble small pebbles.

Add a little oil and vegan butter to a large Dutch oven or large
saucepan (can substitute with vegetable broth to keep this recipe
oil-free) over medium-high heat. When the butter has fully melted,
add the onion and mushrooms to the pot and saute until the onions
grow transparent, around 3 minutes. Then, add the carrot, celery, and
walnuts and season with salt and pepper. Again saute until the
carrots begin to soften, around 2 to 3 minutes. Then, add tofu
crumbles, as well as the sausage to your pot. Continue cooking until
ground sausage begins to brown, around 2 to 3 minutes.

Add the tomato paste to your pot and stir until your vegetables are
evenly coated. Then, deglaze the pot with wine or vegetable broth,
scraping up all the browned bits at the bottom of the pan with a
wooden spoon. Add milk and nutmeg and bring to a boil, about 1
minute, stirring to make sure nothing sticks to the bottom of the
pot. Then, add strained tomatoes and lower heat to very very low.

Cook on very very low heat for 3 hours, yes, 3 hours! Stir regularly
around every 20 minutes or so, in order to guard against the sauce
sticking to the bottom of your pan. If you feel the sauce is truly
getting too dry, add one of the three: (a) 1 tb vegan butter, (b) 1/4
cup vegetable broth, or (c) 1/4 cup strained tomatoes. When
completed, the sauce should be thick, dark, and bursting with flavor.
Season with salt and pepper, as needed; shouldn't be a lot, if any.

To serve, cook your pasta (traditionally tagliatelle, but pappardelle
or your favorite pasta is fine) according to package instructions,
preserving one cup of the pasta water. When your pasta is al dente,
drain (keeping the preserved pasta water), and then place back in the
pot. Add desired amount of bolognese, together with a couple tb of
pasta water (and butter, if you want), and stir in the sauce.
Continue adding pasta water until you reach the desired consistency.
Make sure to taste, in case you need to add a little salt and black
pepper. Garnish with vegan parmesan, a drizzle of olive oil, and
fresh basil or fresh parsley.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
best-vegan-bolognese-recipe-meaty-and-delicious/>

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