Vegetarian Bolognese With Soy Chorizo Food

SPICY CHORIZO BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook for 8-9 minutes, until al dente. Drain the pasta using a colander then put the pasta back into the pot. Drizzle the pasta with olive oil and toss to coat.
• While the pasta water is heating, begin making the chorizo bolognese. Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it is golden brown, about 6-7 minutes. Add the anchovies (if using) and the garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 3 minutes to let it caramelize.
• Add the chorizo and ground beef and let them cook through. Add the crushed tomatoes and balsamic vinegar and let the pot simmer gently for 10 minutes. Season to taste with sea salt.
• Serve the chorizo bolognese over the cooked pasta and top with any or all of the optional toppings.

VEGETARIAN BOLOGNESE

Steps:

• Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
• Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

VEGETARIAN BOLOGNESE WITH SOY CHORIZO

Steps:

• Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
• Drain cooked pasta; top with sauce. Season with black pepper and salt.

VEGAN BOLOGNESE

Steps:

• Pour 400ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1 tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min then stir in the tomato purée and cook for a min more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.
• Meanwhile, heat a large frying pan. Add the remaining oil, then tip in the chestnut, portobello and rehydrated mushrooms. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil mixture.
• Stir in the Marmite and continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Cook the spaghetti in a large pan of salted water for 1 min less than packet instructions. Drain the pasta, reserving a ladleful of pasta water, then toss the spaghetti in the sauce, using a little of the starchy liquid to loosen up the ragu slightly so that the pasta clings to the sauce. Serve topped with fresh basil and some black pepper.

VEGETARIAN BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large Dutch oven, melt 2 tablespoons butter with the olive oil over medium-high. When foaming, add the onion, carrots and cauliflower, season with 1 teaspoon salt and a few pepper grinds. Cook, stirring just once or twice, until browned and juicy, 5 to 7 minutes. Add the tomato paste, soy sauce and garlic and cook, stirring and smashing the vegetables, until the tomato paste is a shade darker and sticks to the bottom of the pot, 2 to 3 minutes.
• Add the milk and bay leaf, season with salt and pepper, reduce heat to low, and stir to combine, scraping up browned bits from the pot. Cover and cook, stirring occasionally, until the milk has thickened slightly and the vegetables are very soft, 15 to 20 minutes. (At first the pan will look dry, then the vegetable liquid will thin the sauce and it will thicken slightly).
• Halfway through cooking the sauce, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water and drain. If the sauce is ready before the pasta, remove sauce from heat and keep covered.
• Remove the bay leaf from the sauce. Season to taste with salt and pepper. Increase heat to medium-high. Add the pasta, 1/2 cup pasta water, the Parmesan and the remaining 1 tablespoon butter. Stir vigorously until the pasta is well coated, adding more pasta water as needed until the sauce is glossy. Season to taste with salt and pepper, and serve with more grated Parmesan on top.

VEGETARIAN BOLOGNESE

Steps:

• Add the porcini mushrooms to a small bowl, cover with just boiled water and leave to soften for about 30 minutes.
• Heat the oil in a large pan, add the onion and cook for about 20 minutes over a medium heat, until the onion is soft.Then add the carrot, celery, garlic and oregano and cook for 10 minutes.
• Add the chestnut mushrooms and bell pepper to the pan. Cook for about 5 minutes then add the passata and the can of chopped tomatoes.Pour about half a cup of tap water into the passata jar or can, give it a little swirl then add to the pan.
• Now stir in the balsamic vinegar, soy sauce and drop in the bay leaves and sprigs of thyme.Drain the porcini mushrooms, reserving 3 tablespoons of the water. Add that mushroom water to the pan.
• Finely chop the porcini mushrooms then add them to the pan. Add the salt and pepper, stir well then reduce the heat to low and leave to simmer for about 20 - 30 minutes, stirring occasionally.
• Finally add the lentils then simmer again for 5 minutes.Check the seasoning now.The sauce should be nice and thick. Remove the bay leaves and thyme sprigs before serving.Serve with spaghetti or linguine, some grated vegetarian parmesan-style cheese and basil leaves.

VEGAN BOLOGNESE SAUCE

Steps:

• Heat some extra virgin olive oil, vegetable stock or water in a frying pan and add the veggies (onion, celery and carrot). Cook over medium-high heat for about 5 minutes, stirring occasionally.
• Add the textured soy protein (dry, don't rehydrate it) and the tamari or soy sauce, stir and cook for a couple of minutes, stirring frequently.
• Add the wine and cook another couple of minutes.
• Mix the tomato paste and vegetable stock in a mixing bowl until well combined. Then add this mixture to the frying pan with the rest of the ingredients (oregano, salt and pepper), stir and cook over medium-high heat for 10 to 15 minutes.
• We served our vegan bolognese sauce with some spaghetti (10 ounces or 300 g, uncooked) and vegan parmesan cheese.
• Keep leftovers in a sealed container in the fridge for up to 5 days.

VEGAN CHORIZO RECIPE BY TASTY

Steps:

• Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
• Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
• Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
• Serve the chorizo hot in your favorite dishes.
• Enjoy!

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 CHORIZO BOLOGNESE

Steps:

• Heat olive oil in a large skillet or pot on medium high. Add the lentils, start to heat.
• Now, mix all the seasonings together in a bowl and add to the lentils stir to coat, then add the apple cider vinegar and stir.
• Cook the lentils for about 3-4 minutes to develop the flavor, reduce heat as needed.
• Now add the red wine to the lentils and use it to deglaze the pan. Stir and scrap all the tasty bits off the bottom.
• Then add the agave and crushed tomatoes. Stir and cook for about 10 minutes until the strong red wine flavor has dissipated. Taste, season with salt and pepper and anything else it needs.
• Serve immediately with your favorite pasta!

VEGAN CHORIZO: THE BEST HOMEMADE RECIPE

Steps:

• Use a tofu press or DIY pressing method to squeeze any excess liquid out of your extra-firm tofu.
• Preheat oven to 350℉, and grease and line a baking sheet.
• Take a large bowl and place the oil, soy sauce, vinegar, and all of the spices into it, stirring well to combine.
• Once the water has been squeezed from the tofu, crumble the block into the seasoning bowl using your fingers, then mix well until the tofu and seasoning are well-combined. Make sure every piece of tofu is well-coated.
• Spread the crumbled tofu over the prepared baking sheet to create an even layer.
• Bake the tofu for 25-30 min, occasionally stirring to ensure every piece cooks evenly without sticking.
• Once the tofu is nicely browned, take it out of the oven and enjoy hot or cold - some tofu pieces will be darker than others, but this is okay and will provide a more interesting texture.

VEGAN BOLOGNESE

Steps:

• Crumble the tofu with your hands. In a large pan, heat some olive oil and add the crumbled tofu. Cook on high heat for 5 minutes until crispy and golden.
• In the meantime, finely dice the onion, the celery, and the carrots.
• Add the onion to the tofu and cook on high heat for 3 minutes until translucent. Then add the garlic and cook for another minute.
• Now add the tomato paste and stir well so everything is covered in tomato paste. Cook for 2 minutes.
• Deglaze with red wine and cook for another minute. Then add the celery and the carrots and cook for 5 minutes.
• Add the pureed tomatoes, the vegetable broth, the basil, the oregano, and season the sauce with salt and pepper. Turn down the heat to medium-high and let it simmer for 10-15 minutes. Serve it over freshly-cooked pasta, and sprinkle it with roughly chopped basil leaves and vegan Parmesan. Enjoy!

VEGAN BOLOGNESE PASTA WITH SOY CURLS

Steps:

• Pour boiling hot water over the soy curls in a bowl. Let sit for 10 minutes, then squeeze and roughly chop into pieces about the size of a chickpea.
• Cook pasta until al dente following the directions on the box. Just before draining, reserve 1 cup of pasta water. Lightly rinse drained pasta with cold water to prevent sticking into a lump.
• Finely chop onions, celery and carrot. Saute in a large saute pan with 1-2 Tbsp of broth (for oil-free) or olive oil (if you're OK with oil) until soft, 4-5 minutes. Mix in the minced garlic.
• Add tomato paste, 1 cup of broth or water, a bay leaf, thyme, oregano and rosemary (if using), and a splash of white wine. Mix well. Simmer on medium-low for about 5 minutes, until the liquid reduces by half.
• Blend raw cashews with the remaining 1.5 cups of water or broth. Add this mixture to the saute pan along with the chopped soy curls, salt, and pepper. Mix well, cover the pan.
• Simmer the sauce on low for about 10 minutes (or longer if you have time). Stir every few minutes to prevent burning. If the sauce becomes too thick, add some of the reserved pasta water.
• Remove bay leaf, add cooked pasta, sprinkle with nutritional yeast (if using). Mix well, cover the pan and let the pasta heat through, about 2-3 min. Take off the heat, mix in chopped parsley.

ULTIMATE VEGAN BOLOGNESE SAUCE RECIPE

Steps:

• Preheat your oven to 300 degrees Fahrenheit.
• Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.
• Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.
• Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
• Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.
• Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.
• Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
• Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

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 CHORIZO BOLOGNESE

Steps:

• To prepare the Chorizo Bolognese sauce, melt the butter and oil in a large non-stick sauté pan over medium heat. Once melted, add the onions, carrots, and jalapeño to the pan and cook until the vegetables have softened, about 5 minutes. Add the garlic and sauté until it is fragrant, about 2 minutes.
• Add the vegan chorizo to the pan and crumble with the back of a spatula or wooden spoon. Season with the salt and pepper and continue to cook until the chorizo is warmed completely through, 6 to 8 minutes.
• Pour in the milk and simmer gently, stirring frequently, until all the milk has evaporated, 5 to 6 minutes.
• Once the milk has bubbled away, add the cilantro and wine and simmer for another 5 to 6 minutes, or until all the wine has evaporated. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook, uncovered, for 2 hours, giving the sauce a good stir every 20 minutes. If the sauce seems like it is too dry and starts sticking to the pan (this is normal), add 1⁄2 cup of broth when necessary (I find I usually need to add 1 ½ to 2 cups throughout the simmering process). At the end of the 2 hours, make sure the sauce is still very thick and there is no liquid left.
• Off the heat, add the mozzarella and mix until all the cheese has melted into the sauce. Taste and adjust for salt.
• Cook the pasta according to the package directions until al dente. Drain, but do not rinse.
• Toss the pasta with the Chorizo Bolognese sauce and serve immediately garnished with cilantro and vegan feta, if using.

VEGAN BOLOGNESE

Steps:

• I recommend soaking the lentils in lukewarm water if you are using green or brown lentils. This step is optional, however, the lentils cook faster and are furthermore better digested when soaked. You can skip this step if using red lentils.
• Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for a further one minute, stirring frequently.
• Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
• Bring to a boil and let simmer for 20 minutes or until the lentils are tender (depending on the variety it can take shorter or longer).
• Meanwhile, cook your favorite pasta (e.g. spaghetti) as per package instructions.
• Add soy sauce and balsamic vinegar. Mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan.
• Taste and adjust seasonings. Add more salt/pepper/spices to taste. Also, add more vegetable broth if needed.
• Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional). Enjoy! Store bolognese sauce leftovers covered in the refrigerator for up to 4 days.

HOMEMADE SOY CHORIZO (VEGAN, GLUTEN-FREE)

Steps:

• To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works). Remove the tofu the next morning and leave on the counter all day to thaw (or transfer to fridge). about 12 hours.
• When thawed, cut the tofu lengthwise into 2 pieces and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl. Make sure the pieces are very small, with no noticeable chunks.
• Next, in a medium/large skillet or Dutch oven, add the olive oil to the skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent.
• Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly. Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until spices are mixed in thoroughly.
• Finally, add the crumbled tofu to the pot. Mix all together until combined. Then cook over low heat for 1-2 minutes until warmed throughout. Remove from heat.
• This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish. Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, black beans, and/or cilantro.
• This recipe makes 3 cups chorizo meat, or 4 (3/4 cup) servings. Store in an airtight container in the fridge for 3-4 days.

VEGAN HOMEMADE SOYRIZO (SOY CHORIZO) - COPYCAT RECIPE

Steps:

• In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don't stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrate.
• If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl. Stir in the red wine vinegar, tomato paste, and tamari to the mixture. Measure out all of the spices into a separate bowl.
• Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, and cook for about 3 minutes, stirring frequently, until softened. Add all of the spices and stir well. Cook for just 30-60 seconds or until fragrant.
• Add the entire bowl of soyrizo TVP mixture to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off. Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

VEGETABLE BOLOGNESE

Steps:

• Wash and cut the zucchini, carrot, cabbage, and onion into chunks.
• Mix them in a food processor into small bites.
• If you use fresh tomatoes, make them into small cubes in the food processor as well.
• Add all ingredients (not the beans) to a big saucepan and let simmer for 15 minutes-20 minutes.
• Strain the kidney beans and add them last.

VEGETARIAN BOLOGNESE WITH SOY CHORIZO

Steps:

• Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
• Drain cooked pasta; top with sauce. Season with black pepper and salt.