Vegan Bolognese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon olive oil
- 2 onions)
- 0.5 liter ½ white wine, dry, vegan
- 200 g tofu, natural
- 50 g smoked tofu
- 1 can mushrooms
- 4 carrot (s)
- 1 cup vegetable broth
- 2 cans tomato (pizza)
- 1 clove garlic
- herbs Provence
- rosemary
- basil
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Put a good amount of olive oil in a large pan and heat. Crumble the tofu and some smoked tofu between your hands and add to the heated oil. Fry for at least 10 minutes, turning occasionally, until the tofu takes on a brownish-yellow color and a crispy consistency. If in doubt, sauté longer. In fact, the long searing is the highlight of this recipe.
- Chop the onions, peeled carrots and mushrooms (if available, in a blender) and add to the fried tofu, fry for another 5 minutes. Deglaze with white wine, simmer everything together for another 5 minutes.
- Now add the pizza tomatoes, two halved garlic cloves and a cup of vegetable stock and let simmer for another 5 minutes. Just before serving, season with salt, pepper, basil, rosemary, herbs from Provence and possibly a pinch of sugar.
- This goes well with tagliatelle and a glass of red wine.
- Three things are essential in this recipe:
- Don`t skimp on olive oil at the beginning so that the tofu is well seared - fry the tofu long enough so that it has a crispy and minced meat-like consistency - extinguish the sauce with a good portion of wine, as the wine adds a lot to the taste.
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