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Delicious Vegan Spaghetti Bolognese

Name: Delicious Vegan Spaghetti Bolognese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories360 kcal

Resumo para quem tem pressa

"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."

Delicious Vegan Spaghetti Bolognese

O Que Você Precisa Saber

- 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 Course

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

Main Course

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.

Equipe sua Cozinha

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Chef 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 You Freeze It?

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.