VEGAN GRANULATED SOY BOLOGNESE
This is by far my most go-to recipe and has evolved over many many (also non-vegan) years.
Personally, I love to eat pasta, and I'm very picky about the type of pasta and the right choice of sauce on top. There is nothing better than a good plate of pasta ... ok, maybe if you offered me a vegan tiramisu dessert, I might take back that statement.
Imagining that a torn muscle fiber tissue of a murdered animal, mixed with tomato sauce and herbs, would top this dish here, literally makes me sick to my stomach and shows once again how unnatural it is to eat the bodies and secretions of animals. I can’t say it often enough: Make your body a garden and not a graveyard.
This recipe is the real deal and it’s made from plants. The only way it should be done!
Prep: 30 min • Makes enough for: 4 people
INGREDIENTS
vegan (no egg) pasta of your choice
2 middle sized onions
180g granulated soy (dry weight)
2 heaped teaspoons veggie broth
500g mashed tomatoes
100g tomato paste (usually half a tube)
salt, pepper, thyme, and basil
canola oil
hemp seeds (optional)
vegan parmesan or nutritional yeast (optional)PREPARATION
Cook noodles until they are firm to the bite.
Cut the onions as you prefer them to be (I like them chopped up rather small for this dish).
Heat a pan and put canola oil and chopped onions in and fry them slightly brown.
While the onions are in the pan, put the granulated soy in a bowl and pour hot water over them to soak the onions for about 5-10 minutes. Season the granulated soy with 2 heaped teaspoons of vegetable stock and add the mixture to the onions. Fry them for a while until they are well and evenly browned.
Add the mashed tomatoes and tomato paste, salt, pepper, thyme and basil (as you wish it to be seasoned). Let it simmer for 5-10 minutes and don’t forget to stir it regularly so it doesn’t get burnt (no, I’m of course not speaking out of experience).
RECOMMENDATION
I would definitely recommend using soy granules, but if you don’t have access to it you can also use crumbled smoked tofu or lentils. Of course it is going to taste differently, but I have tried it with both and it is equally satisfying and super delicious.
INTERESTING FACTS
Soy chunks and granules are made from de-fatted soy flour that is compressed and processed its form. During this process, the structure of the soy proteins changes in fibres.
Most soy chunks are produced from de-fatted soy flour, soy flakes or soy concentrates with an extrusion process. This extrusion technology can form a fibrous matrix which is almost similar than that of meat. In the 1960s texturing of soy protein made it possible to develop physical structures with the same eating sensation of meat.
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