AUTHENTIC VEGAN BOLOGNESE
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- Опубликовано: 7 июл 2021
- There’s something special about a real, slow cooked Bolognese sauce and I’ve really missed that as a vegetarian. So I came up with a recipe that will fill that void and hopefully not offend too many Italians.
This recipe is so rich, complex, fulfilling and well worth the time it takes to make.
📷INSTAGRAM: / flavoursims
RECIPE:
SERVES: 8-10 (generous servings)
COOKING TIME: 4-5 hours (could be less or more, depending how much time, patience and sanity you have)
INGREDIENTS:
• 1 Red onion, chopped
• 3 Large celery stalks, chopped
• 3 Large carrots, peeled and chopped
• 3 Garlic cloves, finely diced
• 1 Glass of red wine
• 6 Linda McCartney ¼ pound Vegetarian Burger Patties or 680g-1KG of meat replacement of choice
• 150g Tomato paste
• 400g (1 tin) Whole peeled tomatoes
• 750ml Italian tomato passata
• 2 Litre of vegetable stock
• 1 Cup of non-dairy milk of choice
• Olive oil
• Salt and pepper
• 200g (per person) of a wide, flat pasta like pappardelle, tagliatelle or fettuccine
• Vegan parmesan for garnish
METHOD:
In a large, deep pot heat up a generous amount of olive oil. Once the oil is shimmering add your chopped onions and add some salt and pepper. Once the onions are translucent, add the garlic and cook until fragrant. You can add a couple tablespoons of water to prevent the garlic from burning. Add the celery and carrots and some more salt and pepper. Let that all cook down for about 4-5 minutes or until the celery and carrots start to soften. Then add half a glass of red wine and simmer for a few minutes to allow the alcohol to evaporate.
Cut your frozen veggie patties into cubes and add to the pot. Break them up using a wooden spoon until they start to look like mince. Fry the meat replacement for a few minutes and then add the second half of your glass of wine. Let that cook for a few minutes for the alcohol to evaporate.
Mix in the tomato paste, let it cook for a couple of minutes to cook off the acidic taste. Add the whole peeled tomatoes and crush the tomatoes with the back of your spoon before adding the passata. Rinse the passata bottle out with water as not to waste any of that tomato-y goodness. Mix everything together and allow to simmer on low heat for 1.5 hours.
After 1.5 hours add 1 litre of vegetable stock and let it simmer for another hour. Keep an eye on the sauce and make sure it doesn’t cook down too much or dry out. The trick is cook it on a very low heat. You want gentle bubbles on the surface, not spitting.
After about an hour add another 500ml to 1 litre of stock and allow to cook for another hour or more. The longer the better!
Once you’re happy with your sauce, take it off the heat and add a cup of your non-dairy milk of choice.
Bring a large pot of water to a rigorous boil and add a generous amount of salt. Pasta water should be salty like the ocean. Add your pasta and cook for 1-2 minutes less than the pack instructions, because we are going to finish the pasta in the sauce.
While the pasta is cooking, add a few ladles of sauce to a large non-stick pan. Drain your pasta but remember to reserve a cup of starchy pasta water. Add your drained pasta to the pan of sauce and start mixing. The sauce should coat the pasta. Add more sauce if necessary. Add some pasta water to loosen the sauce up. The pasta water also adds a beautiful glossiness to the sauce.
Plate it up, garnish with your favourite vegan parmesan and enjoy!
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this channel is amazing 🎉
Oh my goodness! Made this over the weekend - worth every single second of every single minute of those looooong five hours❤️
Funny and clever. Well done. Great vid.
Great quality, great humour, great food 👏👏
I use mushrooms cut up finely plus a tonne of whatever other veggies I got on hand. Give it a go.
I love this. You are funny and honest, keep it up
Love the video!! This looks fantastic.....I loved your humor too.....just subscribed.....thank you 🙏💗
I never have to Google recipes ever again! Thank you FlavourSim!
Man, you really deserve more subscribers! These videos are amazing
Thanks so much :)
Debilitating alcoholism. He's hilarious 😂😂❤
So great Symmo! looking forward to the next one!
I absolutely would set aside a Sunday to make this (and will). Thank you!
Looks amazing, going to try cooking that sauce in my slow cooker.
Hey love the channel! Great recipe, great video production and funny too!! Thanks :)
Love it. I’ll definitely be making this recipe. Thanks and I really enjoyed this video.
That bird book's got you mighty flustered
Great job I’m going to use textured veggie protein ❤
Amazing video, love it
Nice! I use dried tvp mince when I make this. It fools the meat eaters everytime 🙂
Alex, you’re funny, subscribed!😂😊
Amazing Alex 👌 thanks for the recipe definitely trying this sometime soon.
great!!😍
Incredible SUBSCRIBED!
Bro, study youtube algorithms. Excellent quality content - you need more subs and views mate
More videos! More italian vegan!😮
Very well done’ liked & Subscribed
Aww just found your channel and the last video was posted a year ago.
Traditional dried durum wheat based Rigatoni should be vegan and it is a perfectly acceptable substitute for tagliatelli or papardelle which is normally egg-based and fresh. I personally also like dried linguine from a good producer, it holds just a bit more sauce than spaghetti but unfortunately is not traditional.
Love the vid and your dry sense of humour!
Interestingly you used zero herbs. But it still looked so flavourful
I know mushroom is not trad, but some dried mushrooms minced up *while dry* and tossed in towards the beginning, I mean it's hard to imagine they'd make it worse. Also that SE Asian "mushroom seasoning" stuff is the bomb. Also also, a small amount of garlic powder, and maybe even onion powder, boosts the taste of the aromatics. Nice though, I'm looking around for ideas for exactly this.
I started drying my own mushrooms in a dehydrator (just ordinary "button" mushrooms), and an advantage I did not expect is that because I wash them before drying, I don't have to worry about them being filthy like mysterious store-bought dried mushrooms, so using them dry (minced) directly into moist sauce-like environments is not scary.
Don't despair, I watched it!
The 'third half" lol 🤪
My friend use mushrooms
This was so funny to watch
❤
No herbs?
I’m in Canada. What meat substitute can I use?
I like the part with the guy
RAD DOOD
🔥🤤 What stock you using there, Honey Boo Boo?
It's an old family secret. AKA Knorr Veg Stock Pots... Just like mama used to make!
Great video. 200g of pasta per person though???
prime
I saw an Italian cook bolognaise earlier and he said there should be no tomato in this at all. But this looks delicious 👍🏻
3h of cooking and special vegan substitutes you'll not find in most places around the world outside western society.
Veganism for privileged.
Challenge: Make the exact same recipe in 45 minutes and have at least three friends do a blind taste test to see if they choose the 45-minute or 4-hour dish. 🩵