Vegan Creamy Spaghetti Bolognese Food

VEGAN BOLOGNESE

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
• Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
• Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
• Add minced garlic and stir until fragrant.
• Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
• Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
• Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
• Stir to coat all the tvp well, scraping the sides of the pan if needed.
• Let simmer for a minute or two.
• Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
• As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
• Reduce heat to low, and simmer while you cook pasta.
• Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
• Drain pasta and place in large serving bowl.
• Top with bolognese sauce, chopped fresh basil or parsley and serve.

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Peel onion, garlic, carrots and celery and cut into thin cubes.
• Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.
• Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.
• Add the onions, carrots and celery and cook until the onions are translucent.
• Then add the garlic and sauté for about 30 seconds.
• Now add the vegetable broth, tomato paste and tomatoes and stir to combine.
• Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (Add more vegetable broth, if needed).
• In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.
• Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.
• Enjoy!

VEGAN CREAMY SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and sauté until the crumbles are defrosted and the onions are softened.
• Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
• While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
• When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.

VEGAN SPAGHETTI BOLOGNESE (NO LENTILS)

Steps:

• In a medium size boiler, saute the carrots and leeks in the garlic oil until softened. (You can substitute 1/2 diced onion if you can't use leeks. I prefer leeks as they are low FODMAP.).
• Add the drained mushrooms, and marsala and continue to cook for a few more minutes.
• Add the TVP, vegetable broth, and molassas and continue cooking until the TVP absorbs some of the liquid and becomes soft (you may need to add more or less liquid,, just keep an eye on it).
• Add the rest of the ingredients, and continue to simmer on medium/low heat until the sauce thickens and all the flavors combine, stirring often. (Add more salt if needed).
• Garnish with green onions and nutritional yeast, and serve over pasta.