By Atelier Giri
Bolognese sauce spaghetti vegan
6 steps
Prep:20min
This sauce is also for meat lasagna. Please use fine minced type of textured vegetable protein or soy protein.
Tomato purée here is best to use “passata di pomodoro rustica”, not finely sieved tomato puree.
Updated at: Thu, 17 Aug 2023 02:56:26 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories393.5 kcal (20%)
Total Fat16.4 g (23%)
Carbs34.3 g (13%)
Sugars17.2 g (19%)
Protein28.3 g (57%)
Sodium1041 mg (52%)
Fiber12 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2Carrot
medium
1bell pepper
medium
200gtextured vegetable protein
mince
60golive oil
2bay leaves
2 tsporegano dried
2 tspbasil dried
1 tspHing
1 TbsWheat flour
1 Tbsunrefined sugar
½ Tbssea salt
2 Tbssoy sauce
shoyu
300gwater
1 Tbsparsley
chopped
1 tspwhite pepper powder
300gtomato purée
passata di pompdoro rustica
50mlgrape juice
100% natural
1 Tbsbalsamic vinegar
1 Tbscoconut milk
Instructions
Step 1
Chop the carrot and bell pepper.
Carrot2 
bell pepper1 Step 2
In large sauté pan heat olive oil and cook carrot and paprika with bay leaves.
Carrot2 bell pepper1 
olive oil60g
bay leaves2 Step 3
When oil is distributed and start translucent, add herbs and hing to cook 30 sec.
basil dried2 tsp
Hing1 tspStep 4
Add textured vegetable protein mince and cook for 1 min, add wheat flour to cook another 1 min.
textured vegetable protein200gStep 5
Add sugar, salt and shoyu at once, and give a stir vigorously to coat around the textured protein (browning).
unrefined sugar1 Tbs
sea salt½ Tbs
soy sauce2 TbsStep 6
Quickle add rest of ingredients (to not burn) and simmer for 10min.
water300g
parsley1 Tbswhite pepper powder1 tsp
tomato purée300g
grape juice50ml
balsamic vinegar1 Tbs
coconut milk1 TbsNotes
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