Vegan Bolognese

Rehydrate the TVP or vegetarian minced meat according to the package instructions using vegetable broth. If using TVP, usually a 1:1 ratio of TVP to broth works well.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the grated carrot, zucchini, chopped red bell pepper, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened.
Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Allow it to cook for a minute or so to caramelize slightly, then stir it into the vegetables.
Add the rehydrated TVP or vegetarian minced meat to the pot. Mix well with the vegetables and cook for a few minutes.
Pour in the canned crushed tomatoes and red wine (if using). Stir to combine.
Add the dried oregano, basil, thyme, and red pepper flakes. Season with salt and pepper to taste. Mix everything together.
Pour in the vegetable broth, reduce the heat to low, and let the bolognese sauce simmer for about 20-30 minutes. If the sauce becomes too thick, you can add more vegetable broth.
While the sauce is simmering, cook the pasta according to the package instructions in salted water until al dente. Drain the pasta and set aside.
Once the bolognese sauce has thickened and the flavors have melded, adjust the seasoning if needed.
Serve the vegetarian bolognese sauce over cooked pasta. Top with grated vegetarian Parmesan cheese and a drizzle of olive oil, if desired.
Enjoy your delicious vegetarian bolognese!
Please note that cooking times might vary, so keep an eye on the sauce and adjust as needed.

Ingredients

Instructions