Subj : The Best Vegan Bolognese To : All From : Ben Collver Date : Mon Jun 02 2025 07:08:29 MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .