Getting SAUCEY with this BOLOGNESE inspired vegan recipe
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- Опубликовано: 6 окт 2024
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LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil ( • Most addictive Red Chi... )
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RUclips chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• Getting SAUCEY with th...
LAY HO MA 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
Hi! I absolutely love your channel and was considering buying your cookbook. I just noticed, however, that in your RUclips description/bio it says you're not vegan. This is quite a shock for me, as I've not seen any animal products used in your videos. Are you not vegan?
Hi Wil, love the recipe videos. Was going to buy the recent cookbook as a gift but I'm in the UK and it takes forever to get stuff shipped over. Is there any prospect of your books being available on amazon etc?
hi sir, im curious to know the size of the cast iron pan that you’re using? it looks very versatile and perfect for solo or small-family cooking. thanks in advance
Could you please share a receipt for a meal which conetents bouth sides? A vegetarish and a meatlover at once? My Girlfriend eats sometimes meat but not very often, but for me its other side. And i will surprise her by making a dish at once for us both without time loss.
Please Share and cook it for us. I love your recipes too (Not them with tofu but this is another thing)
JO SAN, LAY HO MA ! I lived in HK for several years and my colleagues and I always greeted one another that way ❤. I love your recipes and also how you subtly teach technique and use spices. Keep up the good work, I will be trying the plant based Bolognese recipe today….
I just couldn’t believe what my taste buds were telling me… this bolognese is mind blowing! It’s rich, meaty, salty… I made a lasagne with it and it came out amazing. Thanks, Will!
Oh wow! That would taste amazing in lasagna 🙌🏻👨🏻🍳 Cheers!
Your recipes have helped me and my family transition to vegans. I knew how to be a vegetarian and just throw cheese in everything lol but with your recipes we have been vegan for about 6 months & plan to be forever. Thank you for these videos, these recipes are so delicious & easy to make.
Well done to you and your family.
How bad is the cheese if it’s one of the only animal products someone partakes in?
rip
I used to be vegetarian too, when I was young. I loved it but couldn't stand the peer pressure and ugly remarks about me "demanding" special food. I never did. I always said I will eat what is served when someone else cooked. Always. Still it was so hard for omnivores around me to live peacefully knowing I did not eat meat and I just assumed I was wrong and quit. I decided to try again later. Decades after that I realised I was in a situation where I could and even should be vegetarian again, but this time I went vegan. Vegan cooking really is different from vegetarian and it takes some time to learn. (I cook omnivore food for my family and even that has improved from what I learned cooking vegan food).
Why such a long comment here? I saw the antivegan comments under yours. An echo from my youth. We did nothing wrong being vegans. We didn't bully anyone. Peace.
My weakness is Bolognese sauce and noodles! Now i can eat it with confidence ❤❤❤
Absolutely 🙌🏻🥳😎👨🏻🍳
I'm not vegetarian, but I never notice the absence of meat in your recipes. I'll try this - I bought some tofu ages ago and have no idea what to do with it. This looks perfect. Thank you.
Happy cooking 🙌🏻😎
how many ages? it does not last forever. check for freshness and such before using it.
@@richardwallace6313 I was about to write the same thing!
@@priscamolotsi don’t want anyone getting sick
@@richardwallace6313 I live in Japan. People would be horrified at the thought of keeping tofu for “ages”. We generally buy it on the same day we will use it. Or keep it in the refrigerator for a few days MAX!
This looks so delicious. What I admire about your channel is that the veggie life doesn't have to be boring, bland or expensive. Thank you for the recipes!!
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I can almost smell it through my screen 🤤 Your videos have really gotten me to give vegan recipes a chance. As i am not much of a vegetable lover usually, i never took much of an interest in this area but everything i‘ve seen you cook and everything i‘ve tried cooking myself has been absolutely mindblowing so far.
Thank you for broadening my horizon!
Happy to hear you are enjoying 🙌🏻👨🏻🍳
I’m the same. It wasn’t until I started cooking vegan recipes that I began to appreciate veggies. Funny how not overcooking them makes them taste so much better lol
I literally made this a few days back excluding the red wine and the first time I had tried tofu Bolognese...it was delicious.. will be making it again next week 🙂🍝🍝🍝
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I have alcohol restrictions and use 1/2 the amount of balsamic vinegar when deglazing in recipes like these.
Never been a fan of bolognese - but that was before I tried this recipe. Absolutely delicious!
Love all your recipes - they’re quick, simple and so tasty. Thank you so much, this will become a staple for me.
And am I the only one who finds it very relaxing watching you chop the vegetables?!😂
Ooh yes...he is for me what Nigella does for meat eaters..Will does for vegan cooking without a doubt!!🥰 As in he lures you in with his calming creativity and relaxing background music. Very aesthetically appealing too. ( my equivalent to Mindfulness with food!!)💫💯💯
I love the way you talk us through the recipe. And I really like that the chopping and cooking sounds are not so loud, and they are not the only sounds we are hearing.
Hey I have been watching your channel for a long time and I wanted to thank you. I am Mexican and I can only cook the food my mom showed me but my girlfriend vegetarian almost vegan because she does not like dairy but you channel has helped me make so many amazing dishes for her.
It is a pleasure cooking together and so happy to hear you are cooking with confidence 🙌🏻👨🏻🍳
I almost cried a tear when the dish was topped with that fresh basil 💜🥳. Oh my!! Thanks Will. Keep cooking
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Just prepared. Came out delicious! Didn't use oregano because sometimes sours up the whole dish. It tastes like real Bolognese. I sprinkled some almond cheese over. Amazing taste! Thank you!!! :))
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I’ve got an undiagnosed motor disease which has caused me to forgo my usual activities. So, I enjoy cooking when I can. We’re trying to eat a mostly plant based diet and I really enjoy your recipes. But, I often tune in when I’m feeling weak and tired just to listen to your soothing voice. It really helps me to relax 💕
That's a great recipe. I'd probably add finely chopped crimini mushrooms to the carrot-celery-onion saute as a variation. The chili oil is my next cooking project--looks very versatile.
That sounds like a delicious addition 👌🏻
OMG, it is unbelievable how freakin delicious this is! You are a genius!!!
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Hey Wil, thanks for the recipe. I usually make my Bolognese with TVP, but hard to find in Vancouver. So seeing you use crumbled firm tofu was great. Colouring and caramelizing the tofu created suc, which I decided to use. Used the same pan to sauté the onions etc. The suc deglazed nicely and gave me a lovely fond. More flavour. Fab meal for these chilly November evenings.
👨🏻🍳🙌🏻 happy to hear you enjoyed!
I am a huge fan of you, thank youuuuuu for let me cooking 🍳 with youu, I love this recipe I can't wait for cooking this recipe
It is a pleasure cooking together 🙌🏻👨🏻🍳 Keep well
I like the fact that my Young Man doesn't try to label his vegan meals with fake 'chicken' or fake 'fish'.Really appreciate the honesty!❤️
@@alka1557 it really isn’t insane. At least not in comparison to eating real meat.
@@alka1557 Eat whatever you want, as long as it isn't animal-products.
I just made this tonight with my sister and we love it! Thank you, Will for your awesome recipes! :)
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Just made this as a part of my going vegetarian journey, this is AMAZING!!! Thank you thank you!!!
thanks for this channel and all these delicious recipes 🙏i love this channel im glad i found it . food is quality of life and with your recipes u upgrade the quality of our lifes . need no meet to be amazing in flavor ... wow Thank you a lot .
So happy to be cooking together 🙌🏻
Great visuals of the cook process and Your voice is so calming, I really appreciate this.
I often make this with crumbled tofu and crumbled brown lentils! It's such a wonderful dish, very hearty
Yummm 🙌🏻🍝
Definitely I will cook it! It looks amazing and mouth watering … I think I could add some mushrroms 🤔 Thank you!!!
Made this today for a vegan friend. Very, very tasty!
Wow, a Saturday release? Woot! I gotta try this. I can just smell it. Thanks!
🙌🏻😎
Totally caught me by surprise. I had to check my calendar to make sure it wasn't Sunday.
@@gabelogan5877 ikr? Lol
@@asexualatheist3504 so I'm assuming this is a bonus episode and that we're getting our usual Sunday upload? (No I'm not being greedy).
That was awesome! We actually made this dish in a principles of plant-based nutrition class that I took this year. Same general idea, but a few different ingredients, and the result was fantastic.
Thank you, Yeung Man!
That is awesome! 🙌🏻😎
This is seriously stunning, it looks incredibly delicious! I’ll have to give this a try sometime!
Definitely a must try 😎🙌🏻🍝
your videos are so so calming in this crazy world, and obviously absolutely delicious too - thank you !!
🤗
Thanks Yeung for this vegan pasta idea that gonna inspire my next weekend potluck party 🎉
Wooo! 🙌🏻🥳 Sounds like fun!
I have been cooking more and more vegetarian and vegan recipes in the past few years and challenging myself with them as making delicious dishes does take a little bit more to go beyond the old fashioned cardboard flavors of that genre of cooking. Meat is easy, man! I am glad that you described this one as Bolognese inspired as it is inspired. I made it and we loved it! My only alteration was I added more basil, oregano, and a pinch of thyme to the sauce. I would also leave the crumble in the pan a bit more to brown it up a tad more before adding the soy and this tasty chili oil. Scrolling through your channel for this weekends dinner! Cheers!
Great to hear you enjoyed 🙌🏻😎🍝
My girlfriend and I had this for tea tonight.. absolutely lovely recipe... thanks
AMAZING RENDITION
This looks delicious I plan on trying this..thank you for this recipe.GOD BLESS and be safe🐞🦬🐢🪶
I just made bolognese for the first time. I have never eaten that taste before. It is absolutely delicious. I will never say no to tofu again. Thank you Wil.
Kathy Collins
My absolute pleasure and so glad to hear you enjoyed 🙌🏻😎
Lots of❤❤❤ from 🇮🇳 India
As a vegan
I really
Like ur tasty recipe
Yeung
🙌🏻🙌🏻🙌🏻
I just subscribed. I love the breakdown of all the elements of the dish at the end of the video!!! Can’t wait to see more of your content
your chili oil has changed my life and cooking game THANK YOU FOREVER!!!! tonight will be the fourth time making it and soon this recipe!!!!❤
I made this.. Years ago.... Glad someone else had the same thought
I also do it with lentils
Just made this dish. My wife and I loved it. Really, really good.
Woooo! So glad to hear - it’s a good one 😎🍝
If it looks stuning, the test must be great!!!
Once again, your recipe was so good, thank you. The only thing I added extra was a little Indonesian ketchup, that gave it the zing. But I did leave out the chilli flakes and made a lasagna
Thank you so much 🙏🏼🙏🏼🙏🏼
This guy is the best plant-based cook on RUclips. Maybe just the best cook period. We try very hard to eat plant based. My husband is Chinese (I am not) and so many of these dishes taste so good to him! They taste good to me too. I love this recipe, and all the other ones I have tried by Yeung Man cooking. Normally I make the recipes just as he makes them, I this one too. However, I found it is a little bit more flavorful if you let the onions caramelize before adding the remainder of the vegetables and continuing the recipe. Thank you for making so many awesome recipes!
You are very kind and those are such warming words. Glad to hear you are enjoying and to be cooking together 🙌🏻👨🏻🍳
Man keep this up. I cook a lot and you're Def one of my favorite content creators!
Happy to be cooking together 🙌🏻👨🏻🍳
😍😍😍 I only make your Bolognese now!! Thank you Wil!!
Woooo 🥳
I blink my eye and you have thousands of more viewers each video! Never seen anything like it :-)
you are good 😍
🤗
The first vegan bolognese I really want to give it a try. It looks super tasty! Subscribed 👍
You are in for a treat 🙌🏻🥳
My husband and I ate both doctors and vegans for many years. Your recipes are helpful to vary our menú. Today will prepare this recipe. Thank you!
You got the best recipes for plant based. Anyone who’s on the fence for flavour and texture won’t miss meat and dairy with this thoughtful awesome recipes. 👍
Wow, you are very kind 🤗
Made this tonight for the the family. Went down a treat. Another great recipe Wil!
🙌🏻🥳 Wooo! Glad to hear!
Love it perfect cozy autumn meal❤
Perfect fall comfort dish 🍝🙌🏻
Hands down the best vegan bolognese I've eaten. So full of taste with an unbelievable umami flavour. Thank you very much :)
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Best bolognese I have ever made. I love this
So glad to hear 🙌🏻👨🏻🍳
I'm excited to try this on our next Pasta Monday.
😎🙌🏻🍝 Enjoy!
Yummy, had this for dinner tonight, love you my dear young man.😊
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Looks good. I always use lentils, am going to try this.. going to finish with nutritional Yeast as well tks x.
Looks great as always. I recently saw a video that said the difference between Japanese and Chinese soy sauce is significant enough to go for a more authentic version depending on which recipe you're following. Would you agree? I often just see 'soy sauce' or 'dark soy sauce'. I'd love your opinion, as you use it quite a bit.
Your uploads are great. Delicious recipes and the way you chop veggies and also with minimum narration everything so precise! I follow the whole video without blinking my eyes.👌👍😋
🙌🏻👨🏻🍳😁 it’s a pleasure cooking together
LAY HO MA, I love your cooking channel, in my opinion it is the best on RUclips from all points of view, and the recipes you are cooking are amazing. Keep up the good work. All the best. ❤
Wow, those are beyond kind words 😍 It is an absolute pleasure cooking together - keep well 🙌🏻
Approved from italy❤️ And it is not illegal to add a Splash of milk (or plant-based milk) in the bolognese (before you reduce the Sauce), try. After i found your Videos my fridge seems like an asia market, Thank you!
Will have to give that a try 🙌🏻👨🏻🍳
Oh my, that looks delicious 😋 Thanks for sharing.
My pleasure 😊
I didn't copy the recipe exactly, i added red point pepper, ruccola instead of basil and some vegan shredded cheese, but man, i have gotten complements! Thanks for sharing this amazing recipe.
That Looks lovely, will definitely give that a go. Thank you
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@@YEUNGMANCOOKING hello Will love your channel, I’ve ordered all three of your cook books. Looking forward to getting them. Fantastic recipes. 😋
It Looks So Delicious. My Goodness. Now I'm Hungry.
😁
I am drooling
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Can't wait to try this!
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For many vegetarians like myself, TOFU, has become an important source of protein. It is one of the world's most underrated and unappreciated foods. Its greatest veirtue is to adapt any taste.... you just need to know how to prepare and flavor it.
I musr admit that it is not as delicate and as versatile as the Indian cheese, Paneer, which is also used for making sweets, but TOFU offers a better fat-free and low calorie alternative.
I have never crushed TOFU but I will try it and use the crumbled version, with raw Palm Sugar, to make Indian sweets.
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A fantastic and very creative recipe. Thanks Chef Yeung👌👌👌
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Man oh man! Does this look good! I hv all the ingredients in house (I’m Sicilian) along with some Asian oils and sauces! Thanks so much
Happy new year!
Happy new year and happy cooking 🙌🏻🥳
That looks absolutely delicious like all of your recipes 😊
Very nice. Cooked this today. Thank you
Glad you liked it 🙌🏻😎
Great recipe as usual. I usually make a Bolognese with tempeh
I love this recipe thanks Wil
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Great as usual💯
Complimenti Mr. Man, I am definitely going to cook this superb Bolognese very soon. Your description is great as usual, and the videos are so sensual to watch.
Haven't you showed us this recipe already?
I cooked it months ago and it is delicious. It is one of my favorite vegan bolognese.
Your recipe is very excellent I like it
Love your delivery in your videos ❤
A wonderful video and a amazing recipe 👍❤️❤️👍
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This looks delicious. I am doing more meatless meals and this fits the bill perfectly! Thank you for your wonderful videos.
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Can't wait to try this! Oh so yummy!🧚♀️
You are in for a treat 🙌🏻🥳
I honestly don't care for tofu, but adding very chopped up carrots to the sauce and other vegetables, wine etc and cooking thoroughly until just right can really have the same texture as meat. Your eating and adding basil salt and pepper and don't even miss the meat. Wanna try this version looks really appetizing!
Hello! Been wanting to mention this for a while but keep forgetting… my wife and I find it much faster to crumble tofu with our fingers. Get both hands in there!
Ahhh, yes definitely another way to crumble 🙌🏻
Simplemente adorable
empecé a verte cocinar y ahora no paro jajajjajaja
Happy to be cooking together 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING 🥩🍔🥪🌯🥫🍲 yessssssssss
Yo tengo un canal de cocina muy muy muy pequeñito
Adoro cocinar
Y adoro verte cocinar
🤓🥳🤩😉😌😎😇😊
That looks amazing, good job 🙂
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This is truly delicious, especially the next day! Thank you once again.
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Hi! Love your recipes, thank you for sharing them with us ♥️ I noticed you use dark soy sauce in a lot of your recipes. Is there a gluten-free option of the dark soy sauce?
Hmmm, will have to keep an eye out, but imagine there to be 🤔
This is pretty much the same recipe that i am using. Usually i use red lentils or dehydrated soy granulate instead of tofu but thats just up to the taste and mood. I also do cook it in big quantities to put in in the freezer, so i switched from cutting everything by hand to grating it in a kitchen mashine. Finely chopping like 3 kg of sellery and carrots is a lot of work and the finely grated veggies do disolve into the sauce even better 😄
Yeung Man doesn't seem to have any trouble at all finely chopping those veggies--even the garlic comes out perfect! Maybe one week he'll do a "knife skills" episode for us! 🙂
@ Yeung Man Cooking ---- Hello Wil ----
I saved this video in My Favourites. The camera / filming of you chopping the vegetables is EXCELLENT so I will use this video to learn your chopping techniques. And besides that, The Bolognese Inspired Noodles look DELICIOUS so I'm definitely going to be making them. Thank you for the great cooking lesson...always fantastic content..VERY WELL DONE.
Excited for you to try this recipe 🙌🏻👨🏻🍳
Looks fabulous, I’m trying to reduce my red meat intake so this looks just the ticket.
Good for you. Can't go wrong with this channel.
Lovely recipe, thank you :) many greetings from Brunswick in Germany and please stay safe.
You as well 🙌🏻👨🏻🍳
When I make soffritto I was taught by my Italian Aunt to add the wine then turn the stove to a lower heat so that you don’t boil off the wine’s flavors with the alcohol. Continue to simmer until the wine becomes syrupy. 👍
I made it today for Sunday lunch for my family. Very tasty.
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I am vegan and have been cooking a very similar bolognese for a while now. Its almost the same recipe but without the chili/garlic twist and I use textured soya instead of tofu. I break it down first with a mortar and then hydrate the dust to get a nice texture.
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Omg so delicious, thank you
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Lay ho, Wil, and thank you for this FANtastic recipe! I'll have to try it soon.🙏❤
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Oh very good 🔥 have you tried using red kidney beans or cannellini beans instead of tofu? It makes the sauce more rich and ... Saucy and I find it partners well with balsamic vinegar or red wine added as well. So yummy 😍
Will have to give it a try 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING yes indeed, I also mash the beans to give it more of a minced effect as well. ☀️
looks amazing. def plan to try
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Oh my stars 🌟 that looks so amazingly delicious !!!! I’m heading to Mexico and all my condiments are packed away. I will never find “dark soya sauce” there 😢. If I could find just a small bottle that would be perfect !