Vegan Tagliatelle Bolognese is a dish rich with tofu and champignons. The “meaty ” chewy texture is achieved by combination of walnuts, fryed crumbled tofu and champignons. It took me aprox. 7 min to fry tofu, 5 min. to fry mushrooms, and 11 min. to cook and thicken the sauce. This amount of ingredients gives one very large portion of tasty vegan tagliatelle Bolognese. The dish has a great amount of proteins due to presence of tofu, amino acids from walnuts, it has thick in consistency and it is very satisfying.
It is tasty due to the mixture of fresh seasonings, brown sugar, ground pepper, and salt. Can be served both for lunch or dinner, it doesn’t require much time for preparation (especially if using a food-processor for chopping walnuts, champignons and tofu).
Thickness of the sauce depends on the thickness of tomato paste and it can be easily changed just by adding some extra water or good vegan wine. Tomato paste that I used was very thick and therefore I used less of water then usual while cooking and thickening the sauce. Sometimes I add 1 tbsp. of nutritional yeast on top of the sauce as an substitute for vegan parmesan.