Vegan Bolognese

Ingredients

• 8 oz Mushrooms (diced; cremini or button work well)
• 1 medium Onion (finely diced)
• 2 Carrot (peeled and diced small)
• 2 Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 14 oz Firm Tofu (pressed and crumbled; can use seasoned tofu‑ground‑beef if preferred)
• 6 oz Tomato Paste (one tube; use a full tube)
• 0.5 cup Red Wine (or vegetable broth for non‑alcoholic version)
• 28 oz Crushed Tomatoes (canned; can substitute with tomato sauce)
• 1 tsp Dried Thyme
• 2 Bay Leaves
• 0.25 cup Plant Milk (unsweetened soy or oat milk)
• 2 tbsp Nutritional Yeast (adds cheesy umami flavor)
• 12 oz Pasta (any shape you like; cook according to package)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables and Tofu

   Dice the mushrooms, onion, carrots, and celery into small uniform pieces. Mince the garlic. Press the tofu to remove excess water, then crumble it with your hands or a fork.

   Time: PT15M

2. Sauté Mushrooms

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Aromatics

   Add the onion, carrots, and celery to the skillet. Sauté for 5 minutes until the vegetables soften. Stir in the minced garlic and cook an additional 1 minute.

   Time: PT6M

   Temperature: Medium heat

4. Incorporate Tofu

   Add the crumbled tofu to the vegetable mixture. Cook, breaking up any larger pieces, for about 5 minutes until the tofu begins to brown slightly.

   Time: PT5M

   Temperature: Medium heat

5. Stir in Tomato Paste

   Add the whole tube of tomato paste. Stir well and let it cook for 2 minutes to caramelize and deepen the flavor.

   Time: PT2M

   Temperature: Medium heat

6. Deglaze with Wine or Broth

   Pour in ½ cup red wine (or vegetable broth). Stir, scraping up any browned bits from the bottom of the pan. Let it reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Add Tomatoes and Herbs

   Stir in the 28‑oz can of crushed tomatoes, dried thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT2M

   Temperature: Bring to boil, then low simmer

8. Simmer the Sauce

   Let the sauce simmer uncovered for 60 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water or pasta cooking water.

   Time: PT1H

   Temperature: Low simmer

9. Finish with Plant Milk and Nutritional Yeast

   Stir in ¼ cup unsweetened plant milk and 2 tbsp nutritional yeast. Simmer for another 5 minutes until the sauce is creamy.

   Time: PT5M

   Temperature: Low heat

10. Remove Bay Leaves and Adjust Seasoning

    Fish out the bay leaves, taste the sauce, and add more salt or pepper if needed.

    Time: PT1M

11. Cook Pasta and Combine

    While the sauce finishes, cook 12 oz of pasta according to package directions. Reserve ½ cup of pasta water, drain, and add the pasta to the sauce. Toss to coat, adding reserved pasta water if needed for a silkier texture.

    Time: PT12M

    Temperature: Boiling water

12. Serve

    Plate the pasta, garnish with extra nutritional yeast or fresh herbs if desired, and enjoy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

8 g

Fiber

6 g