--
--
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.
Recipe
Ingredients
For pasta:
- 120 gr vegan pasta tagliatelle.
Cook 120 gr of tagliatelle by following instructions from the pasta package.
For the vegan Bolognese sauce:
- 1 red onion finely chopped, (approx. 50 gr);
- 1tbsp. + 1tbsp. + 1/2 tbsp. of cold-pressed rapeseed oil;
- 40 gr of walnuts finely chopped in food-processor;
- 100 gr of tofu, drained from water, then crumbled or chopped in food-processor;
- 120 gr raw champignons, chopped in small pieces;
- 1 tbsp. of flour (for the champignons);
- 140 gr of double-concentrated tomato paste;
- 1.5 dcl of hot water;
- 1/2 tsp.salt, 1/2 tsp. of pepper;
- 11/2 tbsp. of brown sugar;
- 5-6 tbsp. of fresh thyme and parsley, both finely chopped;
- Fresh basil for decoration.
- Some vegan parmesan.
Preparation time
5 min.
Cooking time
30 min.
Servings
1
Instructions
Preparation of vegan sauce Bolognese:
1. Fry crumbled tofu on 1 tbsp. of oil in a non-stick pot until golden brown (5-8 min). Remove from the stove, pour on a plate and set aside.
2. Mix 1 tbsp. of flour with 120gr. of chopped champignons.
3. Put 1 tbsp. of oil in the same non-stick pot and fry champignons on high temperature while stirring and flipping, until they turn brown (approx. 5-10 min.). Remove from stove and pour champignons onto fried tofu.
4. Put 1/2 tbsp. of oil in the same pot together with onions and pinch of salt. Fry onions until golden brown and soft in texture (3-4 min.).
5. Add tomato paste and stir, then add water, salt and sugar, and stir well. Cook sauce for 3-4 min.
6. Add chopped walnuts to the sauce, fried champignons and tofu and cook for 10 min. The sauce should get a nice thick consistency. Add some extra water if necessary. Remove from stove.
7. Add ground pepper, chopped thyme and parsley and stir well.
Serving:
Place hot pasta on a plate and pour sauce onto it. Serve with vegan parmesan cheese. Decorate with fresh basil or parsley.
