- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“The vegan bolognese tagliatelle replaces ground meat with textured soy protein sautéed with onion, garlic, and cooked fresh tomatoes, seasoned with soy sauce. A nutritious adaptation, rich in protein and full of flavor.”
What you need to know
- Textured soy protein absorbs the tomato sauce and shoyu, reproducing the traditional texture of ground beef.
- The 15-minute cooking refines the vegetable sauté, integrating the tomatoes and eliminating any raw note of the soy.
- Long pasta like tagliatelle holds the thick sauce between the strands thanks to the wide and flat surface.
Ingredients
Main
- 250g of tagliatelle
- 200g of textured soy protein
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tomates maduros picados
- 1 tablespoon of soy sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
Principal
- In a pan, cook the tagliatelle in salted water according to the package instructions. Meanwhile, prepare the sauce.
- In another pot, heat the olive oil and sauté the onion and garlic until golden.
- Add the soy protein and sauté for another 5 minutes.
- Incorporate the chopped tomatoes and let cook until they break down, forming a sauce.
- Season with soy sauce, salt, and pepper to taste.
- Cook for about 15 minutes, stirring occasionally.
- Drain the tagliatelle and mix into the sauce, incorporating well.
- Serve hot, garnished with basil leaves.
Chef's tips
- Hydrate the soy protein in warm water with a few drops of lemon for 10 minutes and squeeze very well before sautéing.
- Sauté the hydrated soy in olive oil until lightly browned before adding the tomatoes to provide a firm texture.
- Cook the tagliatelle until al dente to maintain firm support when receiving the weight of the bolognese sauce.
Variations
- Add 1 finely grated medium carrot and 1 finely chopped celery stalk to the onion sauté to create the classic soffritto.
- Add 1 tablespoon of concentrated tomato paste and 1 pinch of nutmeg to deepen the color.
- Sprinkle grated cashew-based vegan cheese on top when serving at the table.
Substitutions
- Egg noodles can be replaced by egg-free semolina noodles or whole wheat spaghetti.
- The textured soy protein can be replaced with 1 cup of firm cooked lentils or chopped mushrooms.
- Soy sauce (shoyu) can be replaced by coconut aminos or 1 teaspoon of miso paste.
How to store
Store leftovers in a tightly sealed container in the refrigerator for up to 4 consecutive days. The soy and tomato sauce thickens a lot in the cold; reheat in a saucepan over low heat with 3 tablespoons of hot water, stirring with a fork.
Can it be frozen?
The soy bolognese sauce freezes exemplarily for up to 90 days in the freezer in well-filled proper containers. Defrost in the refrigerator overnight or directly in the pan over low heat, cooking the tagliatelle just before serving.
What to serve with
Serves very well accompanied by slices of homemade Italian bread toasted in olive oil, mixed green leaf salad, and olives. As a drink, it pairs with chilled full-bodied grape juice or dry vegan red wine.
Frequently asked questions
Should soy protein be used small or in large pieces?
Use textured soy protein (fine granules), as it accurately replicates the visual appearance of ground beef.
How to remove the characteristic taste of textured soy protein?
Hydrate the soy in hot water with vinegar or lemon juice, drain in a sieve, and squeeze hard twice.
Why put soy sauce in vegan bolognese?
Shoyu provides umami and a darker color to the sauté, adding depth of flavor without needing meat.
Can I use gluten-free dough in this recipe?
Yes, rice, corn, or quinoa-based noodles work very well and keep the preparation inclusive and vegan.
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